Simple chocolate chip cheesecake in a chocolate pie crust is made with just six ingredients. Creamy cheesecake filled with mini chocolate chips will easily be one of your new favorite cheesecake recipes.
To a large bowl, add the cream cheese, sugar, and vanilla and mix at medium speed with a hand mixer (or in a stand mixer with the paddle attachment) until well blended. Add eggs; mix until just blended. Stir in ½ cup of the chocolate chips.
Pour into premade crust. Sprinkle the remaining 1/4 cup chocolate chips over the top.
Bake for 40 minutes or until center is almost set. Cool on the counter then cover and refrigerate for at least 3 hours or overnight.
Slice into 8-10 servings.
Start with room temperature ingredients. 9" (6 ounce) graham cracker or Oreo cookie crust can be used. Store leftover cheesecake covered in the fridge for up to 4 days.