This easy-to-make dessert is perfect to serve when you want to impress your guests.
1 1/2 cups (about 15) crushed chocolate sandwich cookies
2 tablespoons Land O Lakes® Butter melted
1 (12-ounce) package (2 cups) mini semi-sweet chocolate chips
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla
2 large Land O Lakes® Eggs
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 chocolate chips.
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 chocolate chips. 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.
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.
Recipe and photo courtesy of NESTLÈ® USA.
Explore reviews fromour online community
I use more sour cream instead of evaporated milk,in my country evaporated milk dose not found!!!!!!!!!
doubled the recipe in a 9x13 pan. Everyone loved it.