Chocolate Chip Cheesecake

By Lorena_321

Ingredients

• Crust:
• 2 cups vanilla wafer crumbs
• 1 cup flaked coconut, toasted
• 1/2 cup finely chopped walnuts
• 1/4 cup sugar
• 3 T. baking cocoa
• 1/3 cup butter, melted
• Filling:
• 4 pkg. (8 oz. ea.) cream cheese, softened
• 1 cup sugar
• 4 t. cornstarch
• 4 eggs
• 1/3 cup whipping cream
• 3 t. vanilla extract
• 1 1/2 cups miniature semisweet chocolate chips
• Topping:
• 3 squares (1 oz. ea.) semisweet chocolate, melted
• 1 T. butter, melted
• 1 cup powdered sugar
• 1/4 cup whipping cream

Preparation

Step 1

In a bowl, combine the first five ingredients; stir in butter. Press onto bottom and 1" up the sides of a 10" springform pan. Refrigerate for 15 minutes.
In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips. Pour into prepared crust.
Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Top will crack, but chocolate topping will cover it.)
For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.
Remove sides of pan.