Baking and Desserts

Chocolate Chip Cheesecake

Ingredients

• 1 cup crushed chocolate sandwich cookies (about 11 cookies)
• 2 tbs butter or stick margarine, melted
• 2 packages (8 oz each) cream cheese
• 1 package (8 oz) cream cheese
• 1 can (14 oz) sweetened condensed milk
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 cup mini semisweet chocolate chips, divided
• 1 tsp all-purpose flour

Directions

1. In a bowl, combine the cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray. Bake at 325°F for 6-8 minutes. Cool on a wire rack.
2. In a mixing bowl, beat the cream cheeses until smooth; beat in the sweetened condensed milk. Add the eggs; beat on low speed just until combined. Beat in the vanilla just until blended.
3. In a small bowl, toss 1/3 cup of the chocolate chips with the flour; stir into the batter.
4. Pour into the prepared pan. Sprinkle with the remaining chocolate chips.
5. Bake at 325°F for 30-35 minutes, or until almost set. Immediately run a knife around the edge of the pan to loosen; cool on a wire rack for 1 hour. Chill overnight.
6. Remove the sides of the pan before serving.

Notes

• Refrigerate leftovers. Yield: 12 servings.
• May use fat-free cream cheese, reduced fat cream cheese, and reduced fat cookies if desired.