Holiday Cheesecake

By barbaran

Ingredients

• 1/2 hours + chilling

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Place an ungreased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.

In a small bowl, combine cracker crumbs, pecans and brown sugar; stir
in butter. Press onto bottom and 1-1/2 in. up the sides of prepared
pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool

Directions (continued)
on a wire rack.

In a large bowl, beat the cream cheese, sugar and vanilla until
smooth. Add eggs; beat on low speed just until combined. Fold in
chocolate chips. Pour into crust. Place in a larger baking pan; add
1 in. of hot water to larger pan.

Bake at 325° for 1-1/2 hours or until center is just set and top
appears dull. In a small bowl, combine sour cream and sugar until
smooth; spoon over hot cheesecake and spread to cover. Bake for 5
minutes longer or until topping is just set.

Remove springform pan from water bath. Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Garnish with candies. Yield: 16
servings.