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Warm Fudge Filled Cheesecake




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




1/2 Cup Butter or Margarine -- Softened
1/3 Cup Sugar
1 Cup All-Purpose Flour
1 tablespoon Vanilla --
Divided 2/3 Cup Pistachio Nuts -- Chopped
32 Ounces Cream Cheese -- Softened
1 1/2 Cups Sugar
4 Large Eggs
12 Ounces semisweet chocolate chips


Recipe



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° 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 prepared 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° for 1 hour or until set. Cool cheesecake on a wire rack 1
hour. Serve slightly warm with sweetened whipped cream, if desired.
Garnish, if desired.