3 (8 oz.) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. (12 oz. package) mini-chocolate chips, divided
1 (9 oz.) extra-serving-size packaged graham cracker crumb crust
2 Tbsp. whipping cream
Preheat oven to 450 degrees. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. small chocolate chips; pour into crust.
Bake 10 minutes. Without opening door, reduce temperature to 250 degrees; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
Place remaining 1/3 c. chips and whipping cream in small microwave on high 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesecake.
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