CHOCOLATE CHIP CHEESECAKE

I love to bake cheesecake! I like them thick and creamy,more of New York style,and this one is a good example.No need to use sugar in the crust in this one,the cookies makes it sweet enough,I always use low-fat cream cheese,does not affect the taste and makes me think I could have a second piece.
Tip: For best distribution of chips throughout cheesecake,do not over soften or over beat cream cheese.
I have also made this cheesecake and added a mint taste,just prepare the crust as usual and add 1/2 to 1 teaspoon of peppermint extract to the cream cheese.It is very good!!

For other great recipes see: www.havefunbaking.com


Makes one 9 inch cheesecake

1-1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
2 to 3 tablespoons butter or margarine ,melted
3 packages cream cheese,softened (8 ounces each)
1 can sweetened condensed milk (14 ounces)
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour


Preheat oven to 300 degrees F. Combine crumbs and butter;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 together 1/2 cup chips with flour to coat;stir into cheese mixture.Pour into prepared pan.Sprinkle remaining chips evenly over top. Bake 55 to 60 minutes or until set.Cool.Chill.Garnish as desired,I pipe a ring of whipped cream around the edge.

I hope you will give this one a try and let me know how it turned out for you,enjoy.