Several years ago I was into making cheesecakes, but then my daughter Mary and daughter-in-law Missy started making them. They did such a good job I retired the duty (mine usually cracked on top anyway)! We are going up north this week to spend some time with our son John and family and since Missy has made so many cheesecakes for us and she isn’t feeling up to doing much cooking, I have decided to make one and take it up with us. I don’t want her to have a cheesecake withdrawl! Cheesecake may seem a little heavy for warm weather, but I am hoping the whipped topping will lighten it up a bit.
Frosted Chocolate Chip Cheesecake:
2 cups chocolate wafer crumbs (I use chocolate graham cracker crumbs or oreo cookies crushed)
6 Tbsp butter, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup miniature semisweet chocolate chips
1 milk chocolate candy bar (4 oz.) chopped
2 cups whipped topping
1/4 cup sliced almonds, toasted
In a bowl, combine wafer crumbs and butter; press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch spring-form pan. Chill for 15 minutes or until set. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; add eggs, beat on low speed just until combined. Stir in chocolate chips. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool one hour longer; refrigerate overnight.
For frosting: in a microwave melt candy bar, stir until smooth, cool to room temperature. Gradually stir in whipped topping. Remove sides of spring form pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers. Yield: 12 servings.
Have a great week!