organizing my recipe box and I found...

Tonight I decided I would reorganize my recipe box (since it gets totally rearranged by me and my kids) and I came across my favorite cheesecake recipe.  Now, when I first got married I made quite a few cheesecakes and this was the best.  Unfortunately, it has been a while since I made it!  I think I will have to dig out those spring form pans!  It has a smooth chocolate layer on top with the chocolate chip filling below and a chocolatey crust.  How can you go wrong?  The recipe came from a 2003 Taste of Home magazine, although I have altered it a little.

Chocolate Chip Cheesecake

2 C vanilla wafer crumbs

1/2 C finely chopped walnuts

1/4 C sugar

3 T baking cocoa

1/3 C butter, melted

Filling:

4 pkgs. (8 oz) cream cheese, softened

1 C sugar

4 t cornstarch

4 eggs

1/3 C whipping cream

3 t vanilla extract

1 1/2 C miniature semisweet chocolate chips

Topping:

3 squares (1 oz each) semisweet chocolate, melted

1 T butter, melted

1 C powdered sugar

1/4 C whipping cream

     In a bowl, combine the first five ingredients; stir in butter.  Press onto the bottom and 1 inch up the sides of a 10 inch springform pan.  Refrigerate for 15 minutes,

     In a mixing bowl, beat cream cheese until smooth.  Combine sugar and cornstarch; beat on low speed just until combined.  Add the cream, vanilla and chocolate chips,.  Pour into prepared crust.

     Place pan on a baking sheet.  Bake at 350 degrees for 60-65 minutes or until center is nearly set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosed; cool 1 hour longer.  (Cheescake top may crack but topping will cover.)

     For topping, combine chocolate, butter and sugar in a mixing bowl.  Slowly beat in cream until mixture achieves spreading consistency.  Spread over cheesecake.  Refrigerate overnight.

     Remove sides of pan.  Refrigerate leftovers.