5 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
3 eggs
2 1/2 tsp. vanilla extract
Chocolate wafer crust (recipe follows)
6 oz. mini chocolate chips

CRUST:

1 2/3 c. chocolate wafer crumbs
1/3 c. butter, melted

Crust: Combine crumbs and butter, stirring well. Firmly press mixture on bottom and 1 inch up sides of a 10 inch springform pan. Bake at 350 degrees for 5 minutes.

Cheesecake: Beat cream cheese at high speed with electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Stir in vanilla. Pour half of mixture into crust. Top with half of chocolate chips and swirl with a knife. Repeat layers to use all batter and chocolate chips. Bake at 350 degrees for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove from oven and let cool on a wire rack in a draft-free place. Cover and chill at least 8 hours.