In a medium bowl or stand mixer beat cream cheese until smooth and fluffy. Add lemon juice, vanilla and sour cream, mix until incorporated.
Add in heavy whipping cream and beat until it incorporates and starts to become stiff. At first it will slop around, but after 3-4 minutes it will start to resemble a meringue, forming stiff white peaks.
Beat in sugar. By hand fold in lemon zest and mini chocolate chips.
Spoon cheesecake equally into each pie crust. Cover and refrigerate for 2 hours or until ready to serve.
If you've tried this recipe, make sure to come back and let us know how you liked it!