2      packages      (8 oz each) cream cheese -- softened
     1/2  cup           sugar
   2                    eggs
   1      teaspoon      vanilla extract
   1      cup           miniature chocolate chips
   1      package       graham cracker crumb crust -- (6 oz)
                        CHOCOLATE TOPPING
     1/3  cup           miniature chocolate chips
   2      tablespoons   whipping cream
Heat oven to 450F. In small mixer bowl, breat cream cheese and sugar until
well blended. Add eggs and banilla; beat well. Stir in small chocolate
chips; pour batter into crust. Bake 10 minutes; without opening door, reduce
temperature to 250F. Continue baking 20 to 25 minutes or just until set.
Cool completely. Cover; refrigerate several hours. Spread Chocolate Topping
over top. Refrigerate several minutes or just until set. Cut into wedges;
serve cold.
YIELD: 6 servings
CHOCOLATE TOPPING: In small microwave safe bowl, place small chocolate chips
and whipping cream. Microwave at HIGH 20 to 30 seconds or just until
chocolate is melted and mixture is smooth when stirred. Cool slightly.