Chocolate Chip Cheesecake

Ingredients

Crust

• 20 Oreo cookies, crushed fine
• 1/4 cup butter, melted

Filling

• 4 (8 ounce) packages cream cheese, softened

• 1 cup sugar
• 4 teaspoons cornstarch
• 4 eggs, beaten
• 1/3 cup whipping cream
• 3 teaspoons vanilla extract
• 1 1/2 cups mini chocolate chips

Topping

• 3 ounces semisweet chocolate, melted
• 1 tablespoon butter, melted
• 1 cup powdered sugar
• 1/4 cup whipping cream

Directions

1. 1

   Crust:.

2. 2

   Combine crushed Oreo cookies and butter in a bowl.

3. 3

   Press firmly into the bottom and 1 inch up the side of a 9 inch springform pan.

4. 4

   Refrigerate for 15 minutes.

5. 5

   Filling:.

6. 6

   Beat cream cheese in a mixing bowl until smooth. Be careful not to overbeat or the cheesecake will crack.

7. 7

   Add cornstarch and sugar and mix until combined.

8. 8

   Add eggs to mixture and mix until just combined.

9. 9

   Gently stir in the cream, vanilla and chocolate chips.

10. 10

    Pour the filling into the prepared crust.

11. 11

    Bake in a 325 degree oven for 60 minutes. Check often after 45 minutes to avoid overcooking the cheesecake.

12. 12

    Cheesecake is done when edges are firm but center is still slightly jiggly.

13. 13

    Turn oven off, but leave cheesecake in oven for 10-15 minutes.

14. 14

    Remove cheesecake, run a small spatula around edge of pan and put cheesecake back in oven to finish cooling. This will help reduce cracking.

15. 15

    Remove cheesecake from oven after 45-60 minutes and allow to cool to room temperature.

16. 16

    Topping:.

17. 17

    Once cheesecake is cool, melt chocolate in microwave.

18. 18

    Add butter and mix well.

19. 19

    Add powdered sugar and cream and mix until smooth. Mixture will appear thick and lumpy, but keep mixing until smooth.

20. 20

    Spread topping over cheesecake.

21. 21

    Refrigerate cheesecake at least 4 hours, overnight if possible.

22. 22

    Cooking time does not include time for cheesecake to cool.