Chocolate chip cheesecake

1 cheesecake

Ingredients

Quantity Ingredient
1½ cup Finely crushed cream-filled chocolate sandwich cookies about 18 cookies
2 tablespoons Margarine; or butter, melted to 3 T
24 ounces Cream cheese; softened
14 ounces Sweetened condensed milk
3 Eggs
2 teaspoons Vanilla extract
1 cup Mini chocolate chips
1 teaspoon Flour

Directions

Preheat oven to 350. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss ½ cup chips with flour to coat; stir in cheese mixture.

Pour into prepared pan. Sprinkle remaining ½ cup chips evenly over top.

Bake 1 hour or until center springs back when lightly touched. Turn oven off and allow cheesecake to cool in oven. Chill. Garnish as desired. Refrigerate leftovers. Mint Chocolate Chip cheesecake: Omit vanilla. Add ½ to 1 teaspoon peppermint extract and ⅛ to ¼ teaspoon green food coloring if desired.

Proceed as above.

Tip: For best distribution of chips throughout cheesecake, do not oversoften or overbeat cream cheese.

Submitted By LAWRENCE KELLIE On 10-08-94

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