Double Chocolate Chip Cheesecake

Name: Double Chocolate Chip Cheesecake
Ingredients: CRUST; 1 1/4 cups chocolate wafer crumbs; 1/4 cup sugar; 1/4 cup butter, melted; FILLING; 3 (250 g) packages cream cheese, softened; 1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat); 3 eggs; 1/2 cup sour cream; 2 teaspoons vanilla extract; 8 ounces semisweet chocolate, melted and slightly cooled; 1 1/2 cups chocolate chips (white or semisweet)

12 ingredients

5 steps

Ingredients

CRUST
1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING
3 (250 g) packages cream cheese, softened
1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat)
3 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
8 ounces semisweet chocolate, melted and slightly cooled
1 1/2 cups chocolate chips (white or semisweet)

Directions

1

Preheat oven to 300°F Grease a 9-inch springform pan.
2

Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
3

Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
4

Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
5

TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.