Chocolate Chip Cheesecake

Tonight I decided I would reorganize my recipe box (since it gets totally rearranged by me and my kids) and I came across my favorite cheesecake recipe. I think I will have to dig out those spring form pans! It has a smooth chocolate layer on top with the chocolate chip filling below and a chocolatey crust. The recipe came from a 2003 Taste of Home magazine, although I have altered it a little.

Chocolate Chip Cheesecake

2 C vanilla wafer crumbs

1/2 C finely chopped walnuts

1/4 C sugar

3 T baking cocoa

1/3 C butter, melted

Filling:

4 pkgs. (8 oz) cream cheese, softened

1 C sugar

4 t cornstarch

4 eggs

1/3 C whipping cream

3 t vanilla extract

1 1/2 C miniature semisweet chocolate chips

Topping:

3 squares (1 oz each) semisweet chocolate, melted

1 T butter, melted

1 C powdered sugar

1/4 C whipping cream

In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1 inch up the sides of a 10 inch springform pan. Refrigerate for 15 minutes,

In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat on low speed just until combined. Add the cream, vanilla and chocolate chips,. Pour into prepared crust.

Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosed; cool 1 hour longer. (Cheescake top may crack but topping will cover.)

For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.

Remove sides of pan. Refrigerate leftovers.