Chocolate Chip Cheesecake

• 1 c. vanilla wafer crumbs
• 1/4 c. butter, melted
• 2 pkg. (8 oz. each) cream cheese, softened
• 1 1/4 c. sugar, divided
• 4 eggs
• 2 1/2 tsp. vanilla, divided
• 1 1/2 c. sour cream, divided
• 1 (6 oz.) pkg. semi-sweet chocolate chips
• 1 1/2 tsp. lemon juice

1. Grease sides only of 9-inch spring-form pan; set aside.
2. Mix crumbs with butter until blended.
3. Press firmly in bottom of pan. Chill.
4. In large bowl, beat cream cheese and 3/4 cup sugar until smooth.
5. Beat in eggs and 1 teaspoon vanilla until well blended. Stir in 1/2 cup sour cream and the chocolate chips until well blended.
6. Pour into crust.
7. Bake in preheated 325u0b0 oven for 40 minutes or until 3-inch circle in center jiggles when pan moved gently.
8. (Cheesecake becomes firmer on cooling.)
9. Cool in pan on rack 20 minutes.
10. Increase oven to 475u0b0.
11. Mix well remaining 1 cup sour cream, 1/2 cup sugar, 1 1/2 teaspoons vanilla and lemon juice. Spoon gently and evenly over top of cheesecake.
12. Return to oven; bake 5 minutes longer.
13. Cool completely on rack, then chill.
14. To serve, remove sides of pan; let stand 1 hour at room temperature. May be refrigerated up to 4 days.
15. Freeze for longer storage. Makes 10 servings.

vanilla wafer crumbs, butter, cream cheese, sugar, eggs, vanilla, sour cream, semisweet chocolate chips, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981223 (may not work)