You may also like
Categories:
vanilla wafer crumbs butter cream cheese sugar eggs vanilla sour cream semi-sweet chocolate chips lemon juice
Viewed: 82 - Published at: 4 years agoIngredients
- 1 c. vanilla wafer crumbs
- 1/4 c. butter, melted
- 2 pkg. (8 oz. each) cream cheese, softened
- 1 1/4 c. sugar, divided
- 4 eggs
- 2 1/2 tsp. vanilla, divided
- 1 1/2 c. sour cream, divided
- 1 (6 oz.) pkg. semi-sweet chocolate chips
- 1 1/2 tsp. lemon juice
Method
- Grease sides only of 9-inch spring-form pan; set aside.
- Mix crumbs with butter until blended.
- Press firmly in bottom of pan. Chill.
- In large bowl, beat cream cheese and 3/4 cup sugar until smooth.
- Beat in eggs and 1 teaspoon vanilla until well blended. Stir in 1/2 cup sour cream and the chocolate chips until well blended.
- Pour into crust.
- Bake in preheated 325° oven for 40 minutes or until 3-inch circle in center jiggles when pan moved gently.
- (Cheesecake becomes firmer on cooling.)
- Cool in pan on rack 20 minutes.
- Increase oven to 475°.
- Mix well remaining 1 cup sour cream, 1/2 cup sugar, 1 1/2 teaspoons vanilla and lemon juice. Spoon gently and evenly over top of cheesecake.
- Return to oven; bake 5 minutes longer.
- Cool completely on rack, then chill.
- To serve, remove sides of pan; let stand 1 hour at room temperature. May be refrigerated up to 4 days.
- Freeze for longer storage. Makes 10 servings.
