I’m a big fan of cheesecake but I was really hesitant to make it myself. I was really afraid that whatever I produced wouldn’t measure up to the creamy, dreamy goodness that I’ve come to expect. This recipe absolutely proved me wrong, though – this cheesecake came out fantastic.

Mark isn’t much of a cheesecake fan (I know, I know! The horror!) so I opted for something with a little chocolate in it. He loved it too.

Chocolate Chip Cheesecake
(from All Recipes)

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

Preheat oven to 300F degrees. Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.

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.

Bake at 300F degrees 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.