I'm ashamed. It's been over a month? Have I really taken that long of a hiatus? It appears so. And I'm sorry, I am! I miss my baking and my writing and finally, finally I am ready to get back into it. I don't have time for a complete catch up and witty monologue to go with this dessert, but I made it for Alex's birthday, and it was a hit. That boy loves his cheesecake and he said it was one of the best he has had. But don't take it from me or my potentially biased man-friend. Whip this one bowl wonder up yourself.
Frosted Chocolate Chip Cheesecake
2 cups finely crushed Oreo cookies
6 tbsp melted butter
3 (8-oz) packages softened cream cheese
1 cup granulated sugar
1 tsp vanilla
1 (12 oz) package semisweet chocolate chips, divided
2 cups whipped topping
1. Preheat oven to 325 degrees. In a bowl, combine Oreo crumbs and melted butter into a bowl and mix well. Press onto the bottom of a greased 9-inch springform pan. Chill for 15 minutes in refrigerator or until set.
2. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs in one at a time and beat on low speed just until combined. Fold in 1 cup chocolate chips and pour into crust.
3. Place pan on a baking sheet. Bake at 325 degrees 55-60 minutes or until center is almost set. Don't worry if it cracks a little. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. (My experience with cheesecake is it gets better the after sitting for an entire day).
4. For frosting, melt the remaining chocolate chips and stir until smooth. Cool to room temperature. When cooled, gradually stir in whipped topping. Don't overmix. Remove sides of springform pan and frost top of cheesecake;