In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to the crumbs.

Make Crusts

Press into the bottom of the prepared pan. Bake the graham cracker crust for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 300F/ 149C.

Par-Bake Crusts

Step 2

In a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Then add sugar.

Beat Cream Cheese

Step 3

Add the sour cream, lemon juice, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.

Add Liquid Ingredients

Step 4

Add in the eggs one at a time, mixing well after each addition. Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.

Add Eggs

Step 5

Gently fold in ¾ cup of the mini chocolate chips. Pour into the prepared pan and gently tap on the counter to encourage any air bubbles to come to the top, use a toothpick to pop any bubbles.

Add Chocolate Chips and Pour

Step 6

Bake for 35-40 minutes, the middle 2-3 inches of the cheesecake should jiggle just a little bit. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

Bake and Chill

Step 7