Chocolate Chip Cheesecake

Calling all chocoholics!  Calling all cheesecake lovers!  (Cheesecakeoholics just didn't have the ring I was looking for.)  It's true, all chocoholics and cheesecake lovers can live in harmony.  =)  In all seriousness, this was a great cheesecake.  Even my husband, who is not a cheesecake lover , enjoyed this.  (Yes...those people exist.  I somehow married one.)  I got the recipe from VeryBestBaking.com.  It called for an Oreo cookie crust.  I didn't have any Oreos (I know...shame on me.) but I did have graham crackers and made a graham cracker crust instead.  I also used regular sized chocolate chips vs. the mini ones.  It's what I had.  I bet the mini ones would make it prettier.  Anyway, if you need a pretty dessert to impress the in-laws...here you go!

Graham Cracker Crust:
Recipe taken from Food.com

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/3 cup sugar

Directions:

1. Mix all ingredients together and press evenly across bottom of a inch springform pan.

Chocolate Chip Cheesecake:

Recipe taken from VeryBestBaking.com

• 2- 8oz packages of softened cream cheese
• 1/2 cup sugar
• 1 TBS vanilla extract
• 2 large eggs
• 2 TBS AP-flour
• 3/4 evaporated milk
• 1/2 cup sour cream
• 2 cups chocolate chips, divided

Directions:

1. Preheat oven to 300
2. After the crust has cooled, sprinkle 1 cup of chocolate chips evenly across the crust.
3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. 
4. Beat in eggs and flour. 
5. Gradually beat in evaporated milk and sour cream. 
6. Pour over crust. 
7. Sprinkle with remaining morsels.
8. Bake for 25 minutes
9. Cover loosely with foil
10. Bake an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

My Tips for this Recipe:

• Even though the recipe doesn't tell you to do so, I put a pan of water on the bottom rack and the cheesecake on the top rack of my oven.  It helps keep it from getting too dry and cracking.
• I know it's tough to keep from cutting into the cheesecake while it's nice and warm...but you can do it! Resist the temptation.  =)  

By the way, my pictures make the cheesecake look a little yellow. That is for a good reason. =) I use eggs from free range chickens that I purchase straight from the farm. The yolks are much darker and higher in protein due to their natural diet than your average store bought egg. Just thought I'd let you know that. =)

Linking up at these fun parties:

Making the World Cuter: Making the World Cuter Monday
The Girl Creative: Just Something I Whipped Up
Tuesday's Tasty Tidbits: Permanent Posies
33 Shades of Green: Tasty Tuesdays
What Allie's Making Now: Making it with Allie
It's a Blog Party: Delicious Dishes
Tip Junkie: Tip Me Tuesday
Sweetology: Tea Party Tuesday
Creations by Kara: Look What I Made Day
The King's Court IV: What's Cooking Wednesday
Pinch of This, That & the Other: Whisking Wednesdays
Lady Behind the Curtain: Cast Party Wednesday
Suzy's Artsy Craftsy Sitcom: Commercial Break Thursday

Sweet as Sugar Cookies: Sweets for Saturday