Preheat the oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and let it cool.

In a large mixing bowl, beat the softened cream cheese until it’s smooth. Slowly add in the granulated sugar and keep mixing until it’s well blended. Don’t forget to add the vanilla extract and mix again!

Add the eggs one at a time. Mix on low speed after each addition just until combined. Make sure not to overmix.

Now fold in the mini chocolate chips gently to keep them nice and intact.

Pour the creamy filling over the cooled crust in the springform pan.

Bake in the preheated oven for 55-60 minutes. The center should be set, and the edges should look lightly golden.

Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

Remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.