Chocolate Chip Cheesecake - cooking recipe

Ingredients
    1 c. vanilla wafer crumbs
    1/4 c. butter, melted
    2 pkg. (8 oz. each) cream cheese, softened
    1 1/4 c. sugar, divided
    4 eggs
    2 1/2 tsp. vanilla, divided
    1 1/2 c. sour cream, divided
    1 (6 oz.) pkg. semi-sweet chocolate chips
    1 1/2 tsp. lemon juice
Preparation
    Grease sides only of 9-inch spring-form pan; set aside.
    Mix crumbs with butter until blended.
    Press firmly in bottom of pan. Chill.
    In large bowl, beat cream cheese and 3/4 cup sugar until smooth.
    Beat in eggs and 1 teaspoon vanilla until well blended. Stir in 1/2 cup sour cream and the chocolate chips until well blended.
    Pour into crust.
    Bake in preheated 325\u00b0 oven for 40 minutes or until 3-inch circle in center jiggles when pan moved gently.
    (Cheesecake becomes firmer on cooling.)
    Cool in pan on rack 20 minutes.
    Increase oven to 475\u00b0.
    Mix well remaining 1 cup sour cream, 1/2 cup sugar, 1 1/2 teaspoons vanilla and lemon juice. Spoon gently and evenly over top of cheesecake.
    Return to oven; bake 5 minutes longer.
    Cool completely on rack, then chill.
    To serve, remove sides of pan; let stand 1 hour at room temperature. May be refrigerated up to 4 days.
    Freeze for longer storage. Makes 10 servings.

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