Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 1 1/4 cups chocolate wafer cookie crumbs
- 1/3 cup melted butter or margarine
- 24 ounces cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups miniature semisweet chocolate chips, divided
- 1/2 cup whipping cream
Preparation:
Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake at 350° for 5 minutes.Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla and 2/3 cup chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar.
Leave cheesecake in the oven for 30 minutes. Remove from oven and let cool a on a wire rack. Cover cheesecake, refrigerate, and chill 8 hours.
Melt remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth.
Remove from heat and spread over cheesecake. Chill thoroughly.
Chocolate chip cheesecake serves 10 to 12.
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