Our Benjamin is coming home for the week-end so I baked one of his favorite cakes today... Chocolate Chip Cheesecake. My dear friend, Nancy Z., shared this recipe with me years ago and it has become a family favorite. This is a great make ahead recipe. I've also made it without the chocolate chips and it was delicious. I usually make a raspberry sauce to serve alongside the cake.
Chocolate Chip Cheesecake
Pre-heat oven to 450 degrees
1 cup graham cracker crumbs
2 Tablespoons sugar
3 Tablespoons melted butter
Combine all three ingredients and press into a lightly greased 9-inch springform pan. Set aside.
3 - 8 oz. bars cream cheese, softened
3/4 cup sugar
1 cup mini chocolate chips
1 teaspoon vanilla extract
With an electric mixer blend the cream cheese and sugar until smooth and combined well. Add eggs one at a time, mixing after each addition. Stir in mini chocolate chips and vanilla extract.
Pour batter over the crust and bake at 450 for 10 minutes. Reduce the oven temperature to 250 degrees and bake 35 more minutes.
Place on cooling rack for an hour or so and then cover and refrigerate. Wait to unlatch your springform pan right before you are ready to serve the cake.