Chocolate Chip Cheesecake

Let's face it, cream cheese is a blessing and a curse. It creates cheesecake and also I imagine it blocks arteries just as sufficiently. But let's not think about that just right now. Focus on the positive. Stare at this beauty... and yes, I used the real, regular cream cheese and this came out PERFECT. Light cream cheese can suck it.

Chocolate Chip Cheesecake  

from Mrs. Fields' Best Ever Cookie Book

Ingredients:
-Crust
5 ounces chocolate cookie crumbs (about 1 cup)
2 tbsp salted butter, melted

-Filling
16 ounces cream cheese, softened
1 cup granulated sugar
16 ounces sour cream (about 2 cups)
3 large eggs
1 tbsp vanilla extract
9 ounces semisweet chocolate chips, divided

Preparation:
1. Preheat oven to 350 degrees F.

2. Prepare the crust: Grind cookies into fine crumbs using a blender or a food processor fitted with a metal blade, Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan, and refrigerate while preparing the filling.

3. Prepare the filling: Beat cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add the eggs and vanilla, and mix until smooth.

4. Using a wooden spoon, stir in 1 cup of the chocolate chips. Pour filling into the crust-lined pan, and smooth top with a spatula. Sprinkle the remaining 1/2 cup chocolate chips evenly over the top.

5. Bake 30 to 40 minutes. Turn oven off and leave cheesecake in oven for 1 hour to set. Remove from oven and chill in refrigerator until firm, about 3 to 4 hours.

Yield: 12 to 16 servings

Tine's Notes: No seriously, I understand some people are very health conscious but cheesecakes aren't meant to be low-fat. Use the real stuff, your mouth will thank me while your waist...that's another story.