Ingredients:
Two packages (8 ounces each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
Graham Crust (recipe follows)
Two eggs
1 cup semi-sweet chocolate chips
1/2 cup baking cocoa
One container (8 ounces) dairy sour cream
2 teaspoons vanilla extract, divided

Directions:
Prepare graham crust. Heat oven to 375-degrees.

Beat cream cheese, 3/4-cup sugar, cocoa and 1-teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.

Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425-degrees. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1-teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.

Bake ten minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake.

Graham Crust

Stir together 1-1/2-cups graham cracker crumbs and 1/3-cup sugar; add 1/3-cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.

Recipe makes ten to twelve servings.