Chocolate Chip Cheesecake

Prepare crust by blending vanilla wafer crumbs with melted butter. Press into bottom and up ½ inch on the sides of a greased 9 inch spring form pan.

Preheat oven to 325°. 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 the pan is shaken. Cheesecake will become firm as it cools. Remove from oven. Turn up heat to 475°. Cool cheesecake in pan for 20 minutes.

Prepare the sour cream topping. Gently spoon topping over the cooled cheesecake. Bake 5 minutes only. Cool thoroughly. May be refrigerated up to 4 days or frozen.

Before serving, remove the outside ring of the spring form pan and let stand at room temperature 1 hour.