Chocolate Chip Cheesecake
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Commercial sour cream||8 Ounce (1 Carton, Divided)|
|Semisweet chocolate morsels||6 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
Combine wafer crumbs and butter, mixing well.
Press mixture into bottom of a 9-inch spring form pan; set aside.
Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar and 1/2 cup sour cream, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in 1 teaspoon vanilla and 1 package chocolate morsels.
Spoon into prepared pan.
Bake at 325° for 1 hour.
Cool at room temperature on a wire rack for 20 minutes.
Combine remaining sour cream, 1/2 cup sugar, lemon juice, and 1 1/2 teaspoons vanilla, mixing well; gently spread over top of cheesecake.
Bake at 475° for 5 minutes.
Cool to room temperature on a wire rack; refrigerate 8 hours.
Remove sides of spring form pan; sprinkle additional chocolate morsels around top edge and in center of cheesecake, if desired.