Double Chocolate Chip Cheesecake

An impressive chocolate dish - this chocolate chip studded creamy cool cheesecake is baked with a chocolate wafer crust. Freezes well too. (If you can manage not to eat it right away!!)

• Ready In: 55 mins
• Serves: 16

Ingredients

• CRUST

• 1 1⁄4 cups  chocolate wafer crumbs
• 1⁄4 cup sugar
• 1⁄4 cup butter, melted

• FILLING

• 3 (250 g) packages cream cheese, softened
• 1 (300 ml) can  eagle brand sweetened condensed milk (regular or low fat)
• 3  eggs
• 1⁄2 cup sour cream
• 2  teaspoons vanilla extract
• 8  ounces  semisweet chocolate, melted and slightly cooled
• 1 1⁄2 cups chocolate chips (white or semisweet)

Directions

1. Preheat oven to 300°F Grease a 9-inch springform pan.
2. Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
3. Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
4. Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
5. TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.