Chocolate Chip Cheesecake

Vanilla wafer crust
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1/2 c. 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. melted butter or margarine

Sour Cream Topping:
1/2 pt. (1 c.) sour cream
1/2 c. sugar
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla extract

Prepare crust by blending vanilla wafer crumbs with melted butter. Press into bottom and 1/2 inch up the sides of a greased 9 x 3-inch spring-form pan. 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-inch 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 cooled cheesecake. Bake 5 minutes only. Cool thoroughly. May be refrigerated up to 4 days or frozen. Before serving, remove outside ring of spring-form pan and let stand at room temperature 1 hour. Makes 10 servings. Tips: You may substitute graham crackers for vanilla wafers. For two smaller cheesecakes, pour cream cheese batter into 2 (9-inch) prepared graham cracker crusts. Reduce baking time. Proceed with recipe. Enjoy one cheesecake and give the other to a friend!

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