Chocolate Chip Cheesecake

A few years ago, there was a study done which concluded that eating a few ounces of dark chocolate everyday is good for your health; well, needless to say, this was all I needed to eat chocolate on a daily basis.  Now, I usually don't eat chocolate everyday but every so often, I indulge.  Earlier this week, we celebrated my husband's birthday and his special request this year was my chocolate chip cheesecake.  He loves my cheesecake because it's not too rich but rather has a sweet taste to it with just a hint of dark chocolate.  Below is the recipe that I've perfected over the years and I hope you enjoy it as much as my family and I do:

Ingredients:
Crust:  1 & 1/2 cup crushed chocolate flavored teddy grahams
           2 TBSP unsalted butter or margarine, melted
           2 cups nestle toll house mini semi sweet chocolate morsels, divided
Filling:  1 (8 oz) packet of regular Philadelphia cream cheese (softened)
           1  (8 oz) packet of 1/3 less fat cream cheese (softened)
           1/2 cup granulated sugar
           1 TBSP vanilla extract
           3 TBSP unsweetened apple sauce
           2 TBSP non fat plain yogurt
           2 TBSP all purpose flour
           1 cup carnation evaporated milk
           1/2 cup fat free sour cream

Directions:
For the crust, crush graham crackers in a food processor and in a bowl, combine it with the melted butter until moistened.  Press onto the bottom of an ungreased 9 inch springfoam pan and sprinkle with 1 cup of the morsels.      
Preheat the oven to 300 degrees.
For the filling, beat cream cheese, sugar, & vanilla extract in large mixer bowl until smooth. Add in the remaining ingredients gradually.  Pour over crust and sprinkle with the remaining morsels. 
Bake for 30 minutes.  Loosely cover with foil and bake for another 50-55 minutes or until the edge is set but the center still moves slightly.
Place in the refrigerator over night.
Remove the side of the springfoam pan before cutting.
Hint: The cheesecake taste better on day 2!