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Chocolate Chip: Acapulco Restaurant's Chocolate Chip Cheesecake

Source of Recipe

L.A. Times 1990


List of Ingredients

32 ounces cream cheese
1 cup sugar
2 eggs
1/4 teaspoon lime juice
1/4 teaspoon vanilla
8 ounces semisweet chocolate chips

CRUST:
10 tablespoons butter
2 cups graham cracker crumbs
3 tablespoons sugar

TOPPING:
4 ounces sour cream
4 ounces imitation sour cream
1/2 cup sugar
8 ounces chocolate syrup


Recipe

Blend cream cheese and sugar 5 minutes at medium speed in electric mixer. Beat in eggs, lime juice and vanilla and mix 5 minutes longer. Add chocolate pieces and mix well. Pour into Graham Cracker Crust just to top of crust. Bake at 375ºF 30 minutes. Refrigerate 12 hours. Spread Sour Cream Topping over top of cheesecake. Bake at 350ºF 35 minutes or until chocolate is set. Refrigerate 48 hours before serving. Makes 12 servings.

GRAHAM CRUST: Heat butter and add to graham cracker crumbs with sugar. Mix well. Press mixture in 9-inch springform pan to 1/8 to 1/4-inch thick on side and bottom of pan and to within 1 inch of top edge. Bake at 350ºF 10 minutes. Cool. TOPPING: Blend sour cream, imitation sour cream and sugar 5 minutes at medium speed of electric mixer. Add chocolate syrup and mix well 3 minutes. Spread over top of cake. Bake at 350ºF 25 minutes. Refrigerate 48 hours before serving. Makes 12 servings.