1 1/2 cups (about 15) crushed chocolate sandwich cookies
1 (12-ounce) package (2 cups) semi-sweet mini chocolate chips
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla
2 tablespoons all-purpose flour
3/4 cup evaporated milk
1/2 cup sour cream
Heat oven to 300°F.
Combine cookie crumbs and butter in bowl. Press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Combine sugar, cream cheese and vanilla in bowl. Beat at high speed, scraping bowl often, until smooth. Add eggs and flour; continue beating, gradually adding evaporated milk and sour cream and scraping bowl often, until well mixed.
Pour cream cheese mixture over crust. Sprinkle with remaining morsels. Bake 25 minutes. Cover loosely with aluminum foil. Continue baking 30-40 minutes or until just set 2 inches from edge of pan. Loosen sides of cheesecake by running knife around inside of pan. Remove side of pan. Refrigerate immediately 2 hours or until firm.
Recipe and photo courtesy of NESTLÈ® USA.
Cheesecake may be baked in 13x9-inch baking pan. Prepare cheesecake as directed above. Bake 20 minutes. Cover loosely with aluminum foil; continue baking 20-30 minutes or until edges are set.