This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Donna [Miller] Unger - friend)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 tsp. vanilla
1 - 12oz. bag mini chocolate chips (semi-sweet)
1 - 9oz. graham cracker crust (extra serving size)
2 TBSP heavy whipping cream
In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Add
vanilla--beat. Remove bowl from mixer--add 1 2/3 cups of the mini chocolate
chips--stir. Pour batter into the graham cracker crust. Bake at 450 degrees
for 10 minutes (make sure oven has been preheated). DO NOT open oven
door--reduce temperature to 250 degrees and bake for 30 minutes or until
set. Remove from oven and cool completely. Refrigerate overnight. The next
day, add the leftover 1/3 cup mini chocolate chips and the heavy whipping
cream in a microwave safe bowl--heat on high 20-30 seconds--stir until
smooth. Cool the mixture slightly, and then frost the whole top of the pie with
the melted chocolate cream mixture. Refrigerate until chocolate is set.