Adapted from kraftrecipes.com
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup miniature semi-sweet chocolate chips, divided
HONEY MAID Graham Pie Crust (6 oz.)
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips. POUR into crust. Sprinkle with remaining 1/4 cup chips. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.