Chocolate Chip Cheesecake
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Cream cheese||2 3⁄4 Cup (44 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Chocolate chips||2⁄3 Cup (10.67 tbs)|
|Strawberry glaze||1 Cup (16 tbs)|
|Chocolate shavings||1 Cup (16 tbs)|
Crust Butter bottom of a spring form cake pan.
In a bowl, mix Graham cracker crumbs, nuts and butter.
Press mixture over bottom and along sides of pan, up to 2 inches (5 cm) from top.
Filling Preheat oven to 375 °F (190 °C).
In a large bowl, whip cream cheese, sugar, flour and cocoa until creamy smooth.
Fold in vanilla extract and eggs, whipping lightly.
With a spatula, mix in cream and chocolate chips.
Pour into pan.
Bake in oven 40-50 minutes.
Remove from oven.
Let cake cool 15 minutes.
Run a knife along sides of pan.
Let cool 30 minutes.
Cover cake with strawberry glaze.
Decorate with red cherries and chocolate shavings.
Refrigerate at least 4 hours.