1. Preheat oven to 350°F. Grease 10-inch springform pan.
2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan. Bake at 350°F for 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 450°F.
3. Place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips. Bake at 450°F for 5 to 7 minutes. Reduce oven temperature to 250°F. Bake at 250°F for 60 to 65 minutes or until set. Loosen cake from side of pan with knife or metal spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan.
Tip
Place pan of water on bottom rack of oven during baking to prevent cheesecake from cracking.
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