By Diana Rattray
Southern Food Exper, about.com
Here's a delicious chocolate chip cheesecake with a chocolate wafer cookie crumb crust and chocolate glaze topping.
Ingredients
- 1 1/4 cups chocolate wafer cookie crumbs
- 1/3 cup melted butter or margarine
- 24 ounces cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups miniature semisweet chocolate chips, divided
- 1/2 cup whipping cream
Preparation
Combine chocolate cookie crumbs and butter, stirring well. Firmly
press mixture evenly over the bottom of a 9-inch springform pan. Bake at
350° for 5 minutes.
Beat cream cheese at high speed of an
electric hand-held mixer until light and fluffy; gradually add sugar,
beating well. Add eggs, one at a time, beating after each addition. Stir
in vanilla and 2/3 cup chocolate chips. Pour mixture into crust.
Bake at 350° F (180° C/Gas Mark 4) for 40 minutes; turn oven off and leave oven door ajar.
Leave
cheesecake in the oven for 30 minutes. Remove from oven and let cool a
on a wire rack. Cover cheesecake, refrigerate, and chill 8 hours.
Melt
remaining 2/3 cup chocolate chips in top of double boiler; gradually
stir in whipping cream. Stir over low heat until thickened and smooth.
Remove from heat and spread over cheesecake. Chill thoroughly.
Serves 10 to 12.
