Recipe: Chocolate Chip Cheesecake

This is a recipe I have altered from a Taste of Home magazine. Originally it was  a Mocha Chocolate Chip Cheesecake but since I'm not a coffee fan I've omitted all the coffee components.

Crust:

Photo credit: Sarah Rausch

1.5 cups chocolate wafer crumbs or graham crackers
1/3 cup sugar
6 Tbsp butter, melted
Filling:
1/2 cup heavy whipping cream
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
3 eggs, lightly beaten
2 cups mini chocolate chips

In an 8 inch spring form pan grease put a layer of aluminum foil on the base and grease the sides.
 In a large bowl combine the crumbs, sugar, and butter and press in to the bottom of the pan.
Cream together the cream cheese and the sugar until smooth. Combine with the cream and vanilla. Add the eggs and mix thoroughly.  Add some of the chocolate chips and mix well but leave some to sprinkle on top. Pour into the pan and sprinkle the remaining chocolate chips on top.
Place in a larger dish with approximately one inch of water and bake at 325 for 45-60 minutes. Allow to cool for about ten minutes, loosen the sides, and then refrigerate overnight.

Notes:
If you want to add the coffee flavor back into the recipe simply combine cream and 1 Tbsp coffee granules and cook until the granules have dissolved. Then allow to cool before mixing it in when the cream is normally added.