Warm Fudge-Filled Cheesecake - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12 ounce) package miniature semisweet chocolate chips
sweetened whipped cream (optional)
Garnish
chocolate shavings

Preparation

Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
Gradually add flour, beating at low speed until blended.
Stir in 1 teaspoon vanilla and pistachios.
Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Bake at 350\u00b0 for 12 to 15 minutes or until golden.
Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, 1 at a time, beating just until yellow disappears.
Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
Pour in remaining batter, starting at outer edge and working toward center.
Place cheesecake on a baking sheet.
Bake at 350\u00b0 for 1 hour or until set.
Cool on a wire rack 1 hour.
Serve slightly warm with sweetened whipped cream, if desired.
Garnish, if desired.