Chocolate Chip Cheesecake

Ingredients:

Crust:

11-12 Graham Crackers, finely crushed

½ C Butter, melted

¼ C Sugar

Batter:

1½ C Sugar

5 - 8 oz. Pkg. Cream Cheese

¼ C Flour

1 t Vanilla

5 eggs

¼ C Whipping Cream, whipped

1 C Chocolate Chips

Preheat Oven to 500°, spray cheesecake pan with Pam.

Frosting:

2 - 8oz Packages of Cream Cheese

2C Confectioner's Sugar

1C Chocolate Chips

Crust:

Mix graham cracker crumbs with sugar and pour into pan. Pour butter into mixture. Push crumbs to sides making sure all crumbs are moist. Press crust 1/3 way up on sides. Chill while making batter.

Batter:

Blend cream cheese with sugar and flour. Add eggs, one at a time, scraping sides after each addition. Blend for at least 5 minutes. Add vanilla and fold in whipped cream. Fold in Chocolate Chips (or any other addition, such as 1C canned pumpkin).

Bake at 500° for 15 minutes. Cover with foil and reduce heat to 250° and bake for 60-70 minutes, until cake no longer jiggles. Open oven door and let cool for 1 hour. Remove from oven and cool to room temperature. If cake cracks, cover with cream cheese and sugar mixture.

Frosting:

Blend 2 packages of Cream Cheese with Powdered Sugar for at least 3 minutes. Spread of well cooled cheesecake. Sprinkle with Chocolate Chips.

Serve Cold. Freezes well.

Created by: Kayla Factor, OBM