3-Step Chocolate Chip Cheesecake

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided
1 Honey Maid Graham Pie Crust (6 oz.)

Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips. Pour into crust. Sprinkle with remaining 1/4 cup chips. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

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