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Chocolate Chip Cheesecake




Source of Recipe


Ghirardelli


List of Ingredients




Yield: 12 Servings

2 cups chocolate sandwich cookie crumbs (about 35 cookies)
6 tablespoons butter (¾ stick), melted
3 (8 ounce) packages cream cheese, at room temperature
¾ cup powdered sugar
3 large eggs,
at room temperature
1/3 cup whipping cream
1 tablespoon vanilla
1½ cups Ghirardelli Semi-Sweet Chocolate Chips



Recipe



To prepare crust: Crumble the sandwich cookies into a food processor or blender and grind briefly. In medium bowl, combine crushed cookie crumbs and melted butter. Mix well. Spoon the mixture into a 10" spring form pan. Using your fingers or the back of a spoon, pat the mixture into bottom and 1" up sides of pan. Freeze prepared crust 15 to 30 minutes while preparing cheesecake filling.

To prepare cheesecake: Place oven rack in center of oven and preheat to 325°F. Blend cream cheese and sugar 3 minutes on medium-high speed. Turn mixer down to lowest speed; add eggs one at a time, mixing thoroughly after each. Scrape sides of bowl. Add whipping cream and vanilla; beat on medium-high for 3 minutes. Pour ¾ of cream cheese filling into crust. Sprinkle chocolate chips over batter, then pour remaining cream cheese filling over chips. Bake cheesecake for 1 hour and 15 minutes at 325°F. Turn off oven; leave cake in oven with door closed for 1½ hours. Refrigerate at least 8 hours before serving.