Heat oven to 325 ºF. TO MAKE CRUST: Combine graham cracker crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom in even layer. Using heavy duty foil, wrap bottom of cheesecake pan with foil up to top of pan. Bottom and sides should be covered. Set aside. TO MAKE FILLING: Using an electric mixer, beat cream cheese until soft. Add sugar; beat until well mixed. Add eggs and egg yolk, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. Add sour cream, whipping cream, and vanilla; mix well. Fold in Craisins® and chocolate chips. Pour into prepared springform pan. Carefully place wrapped springform pan into large roasting pan. Add hot water to reach halfway up springform pan, being careful not to get water into cheesecake. Place roasting pan into oven. Bake 50 to 60 minutes, or until sides of cheesecake are set and center is almost set. Do not overbake or cheesecake will crack. Turn off oven. Prop open door with a wooden spoon. Leave cheesecake in oven for one hour. Remove from oven and place in refrigerator for 6 to 24 hours, until completely cooled. Carefully run knife around rim of pan to loosen cheesecake. Remove sides of pan. TO MAKE SAUCE: Add all sauce ingredients to a 2-quart saucepan. Cook over medium heat, stirring occasionally, until sauce is slightly thickened (15 to 18 minutes). Cool. TO SERVE: Place half of sauce on top of cheesecake. Cut cheesecake into pieces, then serve with additional sauce. Makes 1 cheesecake (16 servings). Per Serving: Cal. 435 (22% DV), Fat Cal. 256, Pro. 6 g (12% DV), Carb. 41 g (14% DV), Fat 28 g (44% DV), Chol. 135 mg (45% DV), Sod. 298 mg (12% DV), Vit. A 292 RE (21% DV), Vit C 3 mg (5% DV), Vit. E 0 mg (1% DV), Calcium 77 mg (8% DV), Iron 1 mg (7% DV), Folate 15 Ug (4% DV), Zinc 1 mg (4% DV), Pot. 129 mg (4% DV), Dietary Exchange: Starch 2.5, Fat 6