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chocolate chip cookies: 18 cookies |
margarine (oleo): 2 Tbl |
granulated sugar: 3/4 cup |
vanilla extract: 1 tsp |
cream cheese: 24 oz |
eggs: 3 |
semisweet chocolate chips: 8 oz |
Credit: allrecipes.com
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.