Chocolate Chip Cheesecake Supreme2

A double-chocolate cheesecake with mini semi-sweet chocolate pieces studded through a creamy filling, all sitting on a dark chocolate wafer crust.

Three packages of softened cream cheese get beaten with sugar and flour until completely smooth. The flour is a stabilizer here. It absorbs excess moisture during baking and prevents the surface from cracking. Eggs go in one at a time with thorough mixing after each, then sour cream and vanilla fold in for tanginess and depth. The mini chocolate pieces get stirred in last so they distribute evenly without sinking to the bottom.

The crust bakes first for 10 minutes to set, then the filling goes in for 55 minutes at a slightly lower temperature. Loosen the cake from the rim while it’s still warm so it doesn’t pull and crack as it contracts during cooling.

Kitchen Tips

• Soften the cream cheese completely at room temperature. Cold cream cheese leaves lumps that no amount of beating will fix.
• Don’t open the oven door during baking. Temperature fluctuations cause cracks in the surface.
• Chill for at least 4 hours before serving. Cheesecake needs time to set firm enough to slice cleanly.

Variations

• Use an Oreo cookie crust for even more chocolate intensity.
• Swirl in ¼ cup of melted peanut butter before baking for a chocolate-peanut butter cheesecake.
• Top with a thin layer of chocolate ganache after chilling for a fully chocolate-covered finish.