Description
A recipe for Chocolate Chip Cheesecake

Ingredients

• CRUST
  
• 1 1/2 cups (about 15) crushed chocolate sandwich cookies
  
• 2 tablespoons butter or margarine, melted
  
• 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet
  
• Chocolate Morsels, divided
  
• FILLING
  
• 2 packages (8 ounces each) Neufchâtel cream cheese, softened
  
• 1/4 cup Splenda Sugar Blend for Baking
  
• 1 tablespoon vanilla extract
  
• 2 large eggs
  
• 2 tablespoons all-purpose flour
  
• 3/4 cup Nestlé Carnation Evaporated Lowfat 2% Milk
  
• 1/2 cup sour cream

Preparation
FOR CRUST:

PREHEAT oven to 300°F.

COMBINE cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

FOR FILLING:

BEAT cream cheese, sugar blend and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

BAKE 25 minutes. Cover loosely with aluminum foil. Bake additional 25 to 30 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate 2 hours or until firm. Remove side of springform pan.

NOTE: Cheesecake may be baked in 13 x 9-inch pan. Prepare as above. Bake in preheated 300°F oven 20 minutes. Cover loosely with aluminum foil and bake additional 20 to 30 minutes.

Nutrition
no information available

Serves
Makes 12 to 14 servings

Variations
no information available