Chocolate Chip Cheesecake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Ingredients
  • Crust:
  • 1 package Nabisco Famous Chocolate Wafers
  • 1 tablespoon sugar
  • 5 tablespoons unsalted butter, melted
  • Chocolate layer:
  • 6 ounces semisweet chocolate chips
  • 6 tablespoons heavy whipping cream
  • Cream cheese filling:
  • 4 - 8 ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy whipping cream
  • 1 cup semisweet chocolate chips
  • Decorative topping:
  • 2 ounces semisweet chocolate chips
  • 2 tablespoons heavy whipping cream
Instructions
  1. For the crust:
  2. Preheat the oven to 325°. Set aside a 10" cake pan.
  3. Combine cookies and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add melted butter and pulse on/off until well mixed. Grease cake pan with nonstick cooking spray. Transfer cookie mixture to the pan and pat evenly onto the bottom and up ½” of the side. Set aside.
  4. For the chocolate layer:
  5. Place chocolate chips and cream in small microwaveable bowl. Microwave very briefly to melt chocolate. Remove and stir until thoroughly combined. Pour into middle of crust and very gently push it towards edge of crust, leaving a ½” gap. Refrigerate while preparing filling.
  6. For the cream cheese filling:
  7. Beat cream cheese and sugar until smooth and creamy, about 3 minutes, scraping bowl down as needed. Add eggs one at a time and continue to mix until smooth. Add vanilla and cream. Remove from mixer and fold in chocolate chips.
  8. Pour filling into pan and bake at 325° for 50 minutes. Remove from oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
  9. Cover a 12” cakeboard round with plastic wrap. Place cheesecake in a larger pan. Fill halfway up side of cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry pan. Cover with 12” covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove cake pan. Place a serving plate over bottom of cheesecake and invert. Prepare the topping.
  10. For the topping:
  11. Place chocolate chips and cream in small microwaveable bowl. Microwave very briefly to melt chocolate. Remove and stir until thoroughly combined. Spoon into a small plastic freezer bag and cut off a small piece from one of the bottom corners. Squeeze topping out over cake in a swirl pattern. Refrigerate for at least 1 hour before serving.
  12. Betsy's tidbit:
  13. Chocolate Chip Cheesecake may be made in a springform pan. Once the cheesecake is cool, remove the side of the pan and continue with the topping.
Notes
Additional time is needed to chill cheesecake.
Recipe by Desserts Required at https://www.dessertsrequired.com/chocolate-chip-cheesecake