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1
Heat oven to 350F.
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2
Stir together all crust ingredients in bowl.
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3
Press onto bottom and 1-inch up side of ungreased 9-inch springform pan.
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4
Bake 8-12 minutes or until golden brown.
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5
Cool completely.
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6
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted.
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7
Cool 15 minutes.
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8
Combine cream cheese and 3/4 cup sugar in bowl.
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9
Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy.
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10
Gradually add eggs, one at a time, beating well after each addition.
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11
Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla.
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12
Beat at low speed 1-2 minutes or until well mixed.
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13
Pour cheesecake mixture into baked crust.
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14
Bake 80-95 minutes or until just set 2 inches from edge of pan.
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15
Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl.
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16
Spread evenly over top of hot, partially baked cheesecake.
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17
Continue baking 5 minutes.
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18
Let stand, uncovered, 30 minutes or until cooled.
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19
Loosen sides of cheesecake by running knife around inside of pan.
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20
Do not remove side of pan.
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21
Loosely cover; refrigerate 8 hours or overnight.
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22
Remove side of pan.
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23
Store refrigerated.
