New York-Style Chocolate Cheesecake

• 1 1/4 cups graham cracker crumbs
• 1/4 cup Land O Lakes Butter, melted
• 2 tablespoons sugar
• 1 (11.5-ounce) bag (1 3/4 cups) milk chocolate chips
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar
• 4 Land O Lakes Eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 1 1/2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

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

graham cracker crumbs, butter, sugar, milk chocolate chips, cream cheese, sugar, o lakes eggs, sour cream, vanilla, sour cream, sugar, vanilla

Taken from www.landolakes.com/recipe/2311/new-york-style-chocolate-cheesecake (may not work)