Topping: 1/2 c. packed brown sugar

1/2 c. flour

1/4 c. butter or margarine

1/4 c. chopped walnuts (optional)

1 c. mini semi-sweet chocolate pieces

Coffeecake: 12 oz. cream cheese or neufchatel cheese

1 1/2 c. granulated sugar

3/4 c. butter or margarine

3 eggs, beaten

3/4 tsp. vanilla

2 1/2 c. flour

1 1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

3/4 c. milk

Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces.

1 c. mini semi-sweet chocolate pieces

Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. pour into greased and floured 13" x 9" baking pan. Sprinkle with crumb topping. Bake in preheated 350F oven for 50 minutes or until wooden pick inserted into center comes out clean. Cool. Store in refrigerator.

Note: The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better this way, but that's just MHO. For fat watchers, use fat-free cream cheese if you don't mind sacrificing some flavor.