Preheat oven to 450*F.

Beat cream cheese and sugar in a large bowl until well blended.

Add eggs and vanilla and beat them in well.

Stir in 1 2/3 cups mini chocolate chips.

Pour mixture onto crust.

Bake 10 minutes.

Without opening the oven door, reduce baking temperature to 250*F and continue baking for about 30 minutes.

Remove from oven and let cool completely on wire wrack.

Refrigerate until chilled.

Place remaining 1/3 cup chocolate chips and whipping cream in a small bowl. If you want the icing to be mocha flavored, add in a pack of Starbuck’s Via at this time.

Microwave at 50% for 20-30 seconds or until chips are melted.

Stir until creamy.

Allow to cool slightly, then spread over the top of your cheesecake.

Refrigerate until topping i set, about 15 minutes.

Serve and Enjoy!