Melt 2/3 cup of sugar with chocolate chips in microwave.
Take out of microwave and stir until blended.
Mix 2 Tablespoons of sugar with graham cracker crumbs
then melt butter in microwave and mix with crumbs. Spread
the crumb mixture in a spring form baking pan and mash down and
up the sides with a glass. Bake for about 10 minutes, or until slightly
In a large bowl, beat cream cheese, 3/4 cup sugar, and gradually add
Sour cream, vanilla extract, then the 4 eggs, one at a time. Blend thoroughly. Divide this mixture in half. Add chocolate mixture to 1/2 of the white mixture. Mix with the beater, then pour into graham cracker crust in the spring form pan. Then pour the other half of the white mixture on top of the chocolate mixture. Take a knife and “swirl” some of the chocolate up to the top layer.
Bake at 325 degrees about 50 minutes, until about a 2 inch circle in the
Middle is the only area that “jiggles”. Remove from oven, let cool.
Run a sharp knife around the outside perimeter of the cheesecake, then unspring the pan, exposing the best dessert ever! Slice and enjoy!