Saturday, April 3, 2010

Chocolate Chip Cheesecake

I got this recipe from a girl named Cindy who used to attend church with me when I was single. She had a powerful voice and could blast out the entire choir if she wanted to. I loved it when she brought this cheesecake to Church parties. If you love cheesecake, you are going to love this! It reminds me of The Cheesecake Factory who used to carry this flavor. Why they took it off the menu is beyond me. It was my favorite.

Crust:

1 tablespoons unsalted butter, softened
1 cup finely ground chocolate wafer crumbs, or
Chocolate chip cookies


Filling

1 ½ pounds cream cheese
1 cup sugar
2 large eggs
1 cup sour cream
1 tablespoon vanilla
1 ½ cups chocolate chips

Preheat oven to 350 degrees. Position rack to center over oven. Lightly butter the bottom and side of prepared pan.

Combine the cookie crumbs with the butter and stir until mixture resembles a coarse meal. Press the crumb mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese for 30 seconds on low speed or until creamy. Add the sugar and beat until blended.

One at a time, beat in the eggs, beating well after each addition. At low speed, beat in the sour cream and vanilla until smooth.

Fold in the chocolate chips.

Pour batter into prepared pan.

Place the cheesecake on the center rack in the oven. Put a cookie sheet on the lower rack to catch any drips of butter from the crust while baking.

Bake for 40 to 50 minutes. Turn off oven and open door slightly. Leave the cheesecake in the oven an additional hour.

Place the cheesecake in the refrigerator. Best when served at room temperature.