1 graham cracker crust
3 eggs, beaten
1 c. sugar
3 to 4 tbsp. Hershey's cocoa
1 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1/2 c. Cool Whip
1 c. chocolate chips

Add vanilla, eggs, salt and cream cheese and blend. Combine sugar and cocoa in separate bowl and blend gradually into cheese mixture. Mix well. Add Cool Whip and mix on medium speed for 2 to 3 minutes. Add chocolate chips and mix well. Pour into shell. Melt 1/2 to 1 cup chocolate chips and spread over top of cooled cheesecake. Sprinkle a few extra chips over the top. Refrigerate for several hours. To keep top of cheesecake from cracking during baking, place another pan with cold water on the shelf under the cheesecake.