Holiday Cheesecake

HOLIDAY CHEESECAKE

1-1/2 cups graham cracker crumbs
1/2 cup pecan, toasted and finely chopped
2 Tbsp. light brown sugar
6 Tbsp. butter, melted

FILLING:
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 tsp. vanilla extract
4 eggs, lightly beaten
1 cup (6 oz.) miniature semisweet chocolate chips

TOPPING:
2 cups (16 oz.) sour cream
1/4 cup sugar
Assorted candies

Place an ungreased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Makes 16 servings.