Holiday Cheesecake

Directions

1. 1
   Place an ungreased 9 inch springform pan on a double thickness of heavy duty foil (about 18 inches square).
2. 2
   Securely wrap foil around pan.
3. 3
   In a small bowl, combine cracker crumbs, pecans & brown sugar, stir in butter.
4. 4
   Press onto bottom and 1 1/2 inch un the sides of prepared pan.
5. 5
   Place on a baking sheet.
6. 6
   Bake at 350* for 5 minutes.
7. 7
   Cool on a wire rack.
8. 8
   In a large bowl, beat cream cheese & sugar until smooth.
9. 9
   Beat in eggs & vanilla on low speed just until combined.
10. 10
    Fold in chocolate chips.
11. 11
    Pour into crust.
12. 12
    Place in a larger baking pan; add 1 inch of hot water to larger pan.
13. 13
    Bake at 325* for 1-1/2 hours or until surface is no longer shiny and center is almost set.
14. 14
    In a small bowl, combine sour cream & sugar until smooth; spoon over hot cheesecake and spread to cover.
15. 15
    Bake for 5 minutesor until topping is just set.
16. 16
    Remove pan from water bath.
17. 17
    Cool on a wire rack for 10 minutes.
18. 18
    Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
19. 19
    Refrigerate overnight.
20. 20
    Remove sides of pan.
21. 21
    Garnish with candies.