Chocolate chip cheesecake
- Chocolate crust:
- 1 ½ c. cream-filled chocolate sandwich cookie crumbs
- (about 18 cookies)
- ¼ c. butter
- Cheesecake batter:
- 3 (8 oz.) cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 3 eggs, lightly beaten
- 1 ½ tsp. vanilla
- 1 c. mini chocolate chips
In a bowl, combine crumbs and butter. Press onto bottom of a greased springform pan.
In a large mixer bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Stir in ¾ c. of the chocolate chips. Reserve remaining chips until later. Pour cheesecake batter over chocolate crust. Sprinkle remaining chips on top. Bake at 350 degrees for 55-65 minutes or until center is almost set and top is lightly browned.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.