Start by making the graham cracker crust. Crush 8 graham crackers, and mix with 1/4 cup melted butter in a small bowl. Mix with a fork until just combined, and press into a 7 - 8 inch spring form pan, or something similar. (a 7 - 8 inch cake pan will work really whatever will fit in your crock pot). A spring form pan is easier to remove the cheesecake from the pan.
In a bowl blend the softened cream cheese with 3/4 cup of granulated sugar with a hand mixer or kitchen aid. Slowly add 3 eggs, one a time, then vanilla, mixing until thoroughly blended. Continue to beat for three more minutes, creating a smooth lump free mixture.
Melt the chocolate chips in a small bowl on the defrost setting of your microwave (about 3 minutes). Using the defrost setting will melt the chocolate chips, but not get them too hot. Pour half the cream cheese mixture into your pan, leaving half in the bowl.
Pour the chocolate mixture into the remaining batter. Be sure this mixture has cooled slightly to prevent from cooking the eggs in your batter. Drop the chocolate batter by the spoonful into the pan, and swirl with a knife to create a marbled look.
Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it touches the bottom of the cheesecake pan or it will get into the pan (The cheesecake pan sits above the water and fits snug).
Place the cheesecake in the crock pot over the water bath. Cover and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean, and the cheesecake does not jiggle.
If condensation starts to build up you can place 2 paper towel across the crock pot and then cover with the lid.
When finished, run a knife along the edge of the cheesecake. Remove the cheesecake from the crock pot and let it cool on a baking rack for 30 minutes.
Transport the cheesecake to the refrigerator and store for at least 6 hours or overnight.
Serve and enjoy!