Chocolate Chip Cheesecake



  • 1 package of chocolate gram crackers
  • 1/2 cup melted butter or margarine
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 package of mini semi sweet chocolate chips
  • 1/2 cup whipping cream


Use a food processor and grind the chocolate gram crackers. Combine chocolate gram crackers and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan.

Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Continue to mix until the mixture is smooth. Stir in vanilla and 3/4 of the bag of chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar for 30 minutes to prevent cracking.

Cover cheesecake, refrigerate, and chill 8 hours.

Melt remaining chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Cover cheesecake, refrigerate, and chill 8 hours (best when chilled for 24 hours before serving)