Holiday Cheesecake

This one from Taste of Home looks especially yummy!!

Holiday Cheesecake
1-1/2 c. graham cracker crumbs

1/2 c. pecans, toasted and finely chopped
2 T. light brown sugar
6 T. butter, melted
FILLING:
4 -8 oz. packages cream cheese, softened
1 c. sugar
1 T. pure vanilla
4 eggs, lightly beaten
1 c.  miniature semisweet chocolate chips
TOPPING:
2 c. (16 ounces) sour cream
1/4 c. sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° 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 just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° 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. Garnish with candies. Yield: 16 servings.