New York-Style Chocolate Cheesecake

This is really good with raspberries, whip cream, and shell choclate. Yum! This was also from the internet but I made some changes.

CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar

FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate

1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.

Makes 16 servings.

Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled