Its Birthday Time AGAIN! Still four more birthdays to go this month! One of my best friends, Megan, came home from San Francisco for a weekend of family birthday celebrations! I was asked to provide the dessert… Megan asked for Chocolate Cheesecake. The cheesecake I made wasn’t exactly all chocolate, but I knew she would like it nonetheless. Its one of my tried-and-true recipes! Hope you enjoy it!
Even the next door neighbor’s 13 month old son was chowing down on it! That’s when you know you’ve done something right 🙂
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1/3 cup melted butter
1/3 cup sugar
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla extract
1 cup semi-sweet chocolate chips
1 tsp flour
- Preheat oven to 300 degrees F (150 degrees C). Take the cream center out of the Oreos and crush the Oreos with a rolling pin or in a food processor. Mix the melted butter and sugar in with the Oreos. Press the crust mixture into the bottom of a 9 inch spring form pan. (I like my crust thick, so if you don’t, just use about 10 Oreos).
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
- Next decorate how ever you’d like! I melted more chocolate chips and drizzled them over the top. Next I whipped up some fresh whipped cream and put dollops in top of the cake. I added some dark chocolate kisses in the middle for three lucky eaters! 🙂