Preheat your oven to 325°F. Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add ¾ cup of granulated sugar and continue to beat until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Fold in the chocolate chips gently until evenly distributed. Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool at room temperature for about 1 hour.

Refrigerate for at least 2 hours before cutting into bars.

Serve chilled or at room temperature. Store any leftovers in the refrigerator.