by Julianne
INGREDIENTS:
3 pkgs cream cheese, softened
2 cups (12 oz.) mini chocolate chips (semi-sweet)
1 cup sugar
1 extra-serving size graham cracker crust (9 oz.)
3 eggs
2 Tablespoons heavy cream (or milk)
1 tsp. vanilla
DIRECTIONS:
· Heat oven to 450 degrees.
· Beat cream cheese & sugar. Add eggs & vanilla. Beat until very smooth.
· Gently stir in half of the mini chocolate chips. Pour mixture into crust. Bake 10 min.
· Without opening oven door, reduce temperature to 250. Bake 30 min at 250.
· Cool completely. Refrigerate until chilled.
· Place remaining chips and cream in bowl. Microwave 30 seconds or until chips are melted. Stir until smooth. Cool for 5 min.
· Spread over cheesecake & refrigerate at least 15 minutes.
1 cup sugar
1 extra-serving size graham cracker crust (9 oz.)
3 eggs
2 Tablespoons heavy cream (or milk)
1 tsp. vanilla
DIRECTIONS:
· Heat oven to 450 degrees.
· Beat cream cheese & sugar. Add eggs & vanilla. Beat until very smooth.
· Gently stir in half of the mini chocolate chips. Pour mixture into crust. Bake 10 min.
· Without opening oven door, reduce temperature to 250. Bake 30 min at 250.
· Cool completely. Refrigerate until chilled.
· Place remaining chips and cream in bowl. Microwave 30 seconds or until chips are melted. Stir until smooth. Cool for 5 min.
· Spread over cheesecake & refrigerate at least 15 minutes.
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