Chocolate Chip Cheesecake

10 to 12 servings

  • 1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed
  • 1 1/4 cups sugar, divided
  • 1/2 cup (1 stick) butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 package (12 ounces) miniature semisweet chocolate chips
  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the crushed wafers, 1/4 cup sugar, and melted butter; mix well and press into the bottom and up the sides of a 9-inch springform pan to form a crust. Refrigerate while making batter.
  3. In a large bowl, beat the cream cheese, eggs, and remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and continue to beat until well mixed. Stir the chocolate chips into the batter and pour the mixture into the chilled crust.
  4. Bake for 45 to 50 minutes, or until the batter begins to set. Turn off the oven and allow the cheesecake to sit in the oven for 1 hour with the oven door closed. Allow to cool, then cover and chill overnight before serving.