Chocolate Chip Cheesecake (Transcription)

yield 12-16 servings time estimate TODO storage notes TODO level of difficulty easy special requirements springform pan source Mrs. Field's Cookbook

TODO

ingredient amount procedure
Cookies 140 g (1 cup)
Salted butter, softened 28 g (2 Tbsp)
Preheat oven to 350 F. Grind cookies. Mix in softened butter. Press into springform pan. Refrigerate pan.
Cream Cheese, softened 454 g
Sugar 375 g (1 cup)
Sour Cream 454 g (2 cup)
Large Egg 3 eggs
Vanilla Extract 1 Tbsp
Chocolate Chips 1 cup
Mix. Pour into crust-lined pan.
Chocolate Chips ½ cup
Sprinkle evenly ontop of the filling. Bake 30-40 minutes. Turn oven off and leave for 1 hour. Chill in refrigerator for 3-4 hours.
  1. Preheat oven to 350 F.
  2. Grind the cookies into fine crumbs using a food processor or by hand in a plastic bag.
  3. Mix in the softened butter until smooth. If using a food processor the butter can go in directly.
  4. Press crust into the button of a 9-inch springform pan.
  5. Refrigerate the encrusted pan while preparing the filling.
  6. Beat cream cheese until smooth in a large bowl using an electric mixer. Blend in the sugar and sour cream. Add the eggs and vanilla, and mix until smooth. Stir in 1 cup of chocolate chips.
  7. Pour filling into the crust-lined pan, and smooth top with a spatula.
  8. Sprinkle ½ a cup of chocolate chips evenly over the top.
  9. Bake 30-40 minutes.
  10. Turn oven off and leave the cheesecake in oven for 1 hour to set.
  11. Chill in refrigerator for 3-4 hours.