Chocolate Chip Cheesecake
11-12 Graham Crackers, finely crushed
½ C Butter, melted
¼ C Sugar
1½ C Sugar
5 - 8 oz. Pkg. Cream Cheese
¼ C Flour
1 t Vanilla
¼ C Whipping Cream, whipped
1 C Chocolate Chips
Preheat Oven to 500°, spray cheesecake pan with Pam.
2 - 8oz Packages of Cream Cheese
2C Confectioner's Sugar
1C Chocolate Chips
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.
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.
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