Festive Holiday Cheesecake

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. graham cracker crumbs
1/2 c. pecans, toasted and finely chopped
2 Tbsp. light brown sugar
6 Tbsp. butter, melted
FILLING:
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 tsp. vanilla extract
4 eggs, lightly beaten
1 c. (6 oz.) miniature semisweet chocolate chips
TOPPING
2 c. (16 oz.) sour cream
1/4 c. sugar
Assorted candies

Directions:
Place in an ungreased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter.  Press onto bottom and 1 1/2 inch 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 until just combined.  Fold in chocolate chips.  Pour into crust.  Place in a large 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.  Remove sides of can.  Garnish with candies.