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CHOCOLATE CHIP CHEESECAKE

Chocolate Chip Cheesecake

Adapted from Mrs. Fields Cookie Book
May. 18, 2005 12:00 AM

Crust

1 cup (5 ounces) chocolate graham cracker crumbs or chocolate cookie crumbs
3 to 4 tablespoons salted butter, softened
1/4 cup sugar

Filling
16 ounces cream cheese
1 cup sugar
2 cups (16 ounces) sour cream
3 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips, divided advertisement

Preheat oven to 350 degrees. To prepare crust, grind cookies into fine crumbs using a blender or a food processor fitted with a metal blade. Add butter and blend until smooth, and then add sugar. Press crust into bottom of 9-inch springform pan and refrigerate while preparing the filling.

To prepare filling, beat cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add eggs and vanilla, and mix until smooth.

Using a wooden spoon, stir in 1 cup of chocolate chips. Pour filling into crust-lined pan and smooth top with a spatula. Sprinkle remaining 1/2 cup chocolate chips evenly over the top. Bake 30 to 40 minutes. Turn off oven and leave cheesecake in oven for 1 hour to set. Remove from oven and chill in refrigerator until firm, about 3 to 4 hours.

Makes 12 to 16 servings.

Approximate values per serving: 489 calories, 32 g fat, 113 mg cholesterol, 7 g protein, 46 g carbohydrates, 1 g fiber, 230 mg sodium, 59 percent calories from fat.

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