Choco Swirl Cheesecake

1 (6 oz.) pkg. chocolate chips
1/2 c. sugar
1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. melted butter
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1/2 c. sour cream
4 eggs

Preheat oven to 325 degrees. Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips are melted and smooth. Remove from heat and set aside. In small bowl, combine cracker crumbs, 2 tablespoons sugar and melted butter. Mix well and pat in bottom of 9 inch springform pan, covering bottom and 1 1/2 inch up sides. Set aside. In large bowl, beat cream cheese and vanilla, until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream. Add eggs, one at a time. Divide batter in half. Stir melted chocolate mixture in first half. Pour into crumb lined pan. Cover with plain batter. With a knife swirl until 2-3 inch circle will form. Bake at 325 degrees for 50 minutes. Cool before serving.

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