Travis picked chocolate chip months ago, when he won a spur of the moment trivia game his mom sent him and his sister. We were sitting on the couch when he got the email with instructions. The first one to email her back with the correct answers to her questions would get to pick the cheesecake of their choice the next time they were home. Travis just happened to be sitting at his computer when she sent the email, so poor Sarah didn't have a chance.
This cheesecake is quick to whip up and delicious. Fluffy cheesecake loaded with mini chocolate chips...it's pretty perfect! This is adapted from a recipe Jenny found online somewhere, but I'm not sure who to credit.
Remember...when in doubt...add more chocolate chips.
1.5 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1.25 cup mini semi-sweet chocolate chips
2 teaspoon all-purpose flour
Preheat oven to 300 degrees. Mix graham cracker crumbs, sugar, butter and cocoa. Press into bottom and sides of a 9" springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 2/3 cup miniature chocolate chips with 2 teaspoons flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees F for 1 hour. Turn off oven (do not open the oven door) and leave the cake in the oven to cool for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.