CHOCOLATE CHIP CHEESCAKE RECIPES

Steps:

• Preheat the oven to 350°F.
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  Grease 9-inch spring-form cake pan.
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  To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan.
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  Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan.
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  Chill the crust while making the filling.
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  To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
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  Pour the filling into the chilled crust and set the pan on a baking tray.
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  Bake for 75 minutes, or until firm.
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  The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
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  Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.

Steps:

• Preheat oven to 325°F.
• Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
• Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
• In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
• In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
• Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
• Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.