Preheat oven to 300°F Grease a 9-inch springform pan.
Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.