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!