FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1/2 c. dairy sour cream
1 tsp. vanilla extract
4 eggs
1 (6 oz.) pkg. chocolate chips

VANILLA WAFER CRUST:

1 c. vanilla wafer crumbs
1/4 c. butter, melted

SOUR CREAM TOPPING:

1/2 pt. (1 c.) dairy sour cream
1/2 c. sugar
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla extract

Prepare Vanilla Wafer Crust. Preheat oven to 325 degrees. In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add sour cream, vanilla and eggs. Mix well. Stir in chocolate chips. Pour batter into vanilla wafer crust. Bake 40 minutes or until a 3" circle in the center of the cheesecake jiggles when pan is shaken. Cheesecake will become firm as it cools. Remove from oven.

Turn heat up to 475 degrees. Cool cheesecake in pan 20 minutes. Prepare Sour Cream Topping. Gently spoon topping over cheesecake. Bake 5 minutes only. Cool thoroughly. May be refrigerated up to 4 days or frozen. Before serving cheesecake, remove outside ring of springform pan and let stand at room temperature 1 hour. Makes 10 servings.

VANILLA WAFER CRUST: Butter a 9"x3" springform pan. In a small bowl or food processor fitted with the metal blade, mix crumbs and butter until blended. Press into bottom and 1/2" up sides of prepared pan.

SOUR CREAM TOPPING: Mix all ingredients in a small bowl or food processor fitted with the plastic blade.