When I was in 10th and 11th grade, I had a long time girlfriend. I had known her for a few years before then and all during that time had grown very close to her family. I even had a deal worked out with her mother that when she was grocery shopping, if I went along and had coupons ready for the purchases she was making, I could keep the money saved by the coupon. As those were the days of double and triple coupons, I really could make a decent amount for very little work.
On one of the shopping trips she purchased an 8 oz brick of Philadelphia Cream Cheese. On the box was an offer to send away for the Philly Cream Cheese cookbook. I collected the UPC code, sent it in and several weeks later received a small, wire bound book of recipes involving Philadelphia Cream Cheese. After skimming the book, I settled on a recipe for Cheesecake. I knew I had to make it.
I made the recipe but added chocolate chips into it before baking. It was fantastic. Weeks later I made it again. And soon it became my go to desert to make for somewhat special occasions. I’ve coated the cheesecake with a layer of chocolate and another time mixed in crushed fresh raspberries and placed more on top. Everything works with this recipe. I’ve even softened the chocolate chips so when I mixed them in, I obtained many smears of chocolate throughout the cheesecake instead of the chips.
Standard cheesecake ingredients.
Butter and graham cracker crumbs.
Spread them in the bottom. Add more if you have holes.
The cream cheese and other ingredients.
Mixing it up.
It cracked, but that’s ok, because I have a topping!
Just looking at it, I want to make it again.
Chocolate chip cheesecake
- 3 tbsp butter
- 1 cup Graham cracker crumbs
- 4×8 ounce packages of cream cheese
- 1 cup sugar
- 4 eggs
- 1 tbsp vanilla
- 3 tbsp flour
- 1 cup sour cream
- 1 package of mini-chocolate chips
- 1 cup sour cream
- 1/2 cup sugar
- 1 1/2 tsp lemon juice
- 1 1/2 tsp vanilla
Preheat oven to 350°.
Melt butter in microwave and mix with sugar and Graham cracker crumbs. Spread on the bottom of a springform pan. Bake for 10 minutes.
Preheat oven to 450°.
Mix all ingredients in mixer until smooth. Pour over baked crust in springform pan. Bake for 10 minutes. Turn the oven down to 250° and bake for 1 hour more. Cool on counter for 30 minutes and then refrigerate.
Mix all ingredients until smooth and once cheesecake is cool, top.