In a medium bowl, mix cream cheese and sour cream on medium speed until smooth and creamy.
Add sugar, salt, and vanilla to cream cheese mixture and mix on low until all ingredients are completely combined.
Add eggs one at a time, mixing on low speed after each egg just until ingredients are combined. Be sure not to over mix.
Add chocolate chips to cheesecake batter and gently fold, or stir, until chocolate chips are evenly distrubuted throughout the batter.
Pour cheesecake filling onto baked graham cracker crust and smooth with a baking spatula.
Prepare your water bath. Wrap springform pan with aluminum foil to make sure water does not get into the pan. Place pan into the water bath and bake for 55 minutes or until center is no longer jiggly.