Chocolate Covered Cheesecake

Preheat oven to 350. Make the crust: Grease an 8 inch cake pan or springform pan. Mix cracker crumbs, butter, sugar in small bowl. Stir until well mixed. Press mixture into prepared pan. Set aside. For filling, mix cream cheese and sugar in a bowl and beat, using electric mixer, until smooth and fluffy. Stir in flour. Add eggs, one by one and then cream and sour cream, stirring until well combined. Gently fold in lemon zest and vanilla. Pour mixture over prepared crust. Put pan in water bath and bake 45 minutes to 1 hour or until cheesecake has barely set. Remove pan from water bath and let cool to room temperature before cutting into 8 equal slices. Slide a pop stick into bott6om of each slice. Freeze at least 1 hour. Line baking sheet with parchment paper. Melt chocolate chips in double boiler over medium low heat. Dip cheesecake slices one by one into chocolate and gently shake off excess to create a thin even layer of chocolate. Place on baking sheet land refrigerate at least 1 hour or until ready to serve. Serves 8