3 pkgs (8 oz each) cream cheese, softened3/4 C sugar
3 eggs
1 t vanilla extract
2 C (12 oz pkg) semi-sweet chocolate chips, divided
1 graham cracker crust
2 T whipping cream
Heat oven to 450. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 C small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C chips and whipping cream in small microwave-safe bowl. Microwave for 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftovers.
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