The Recipe! Chocolate Chip Cheesecake

This made A LOT of crust - next time I would make a little less crust, but it's so much better than oreo cookies crust! I put a few more chocolate chips in the batter also. I also baked it in a water bath (set it in a large deep cookie sheet of water). This is supposed to help cheesecakes cook the way they're supposed to (not cooking the outside too quickly). Also, have the cream cheese at room temperature before you start. Had never heard of using sweetened condensed milk in a cheesecake before, but this was very rich and just like the ones at the expensive restaurants! Enjoy!

Chocolate Chip Cheesecake:

1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.