Chocolate Chip Cheesecake - vanilla wafers

Method

• CRUST.
• Combine the wafer crumbs, flakes, walnuts (optional), sugar and baking cocoa in a medium bowl, then stir in melted butter.
• I normally just use a fork for this part to make sure all crumbs get some of that butter.
• Pat the crumbs into the bottom and side of a 9 inch springform pan and refrigerate for 15 minutes before filling.
• FILLING.
• Preheat your oven to 350 f.
• Beat cream cheese until softened, then mix in the sugar and cornstarch.
• Add the eggs 1 at a time on slow, then add the whipping cream, vanilla and chocolate chips.
• Once your filling is mixed, pour into your prepared pan.
• Bake for 60-65 minutes, 30-35 for minis.
• Cool on a rack for 10 minutes, then run a knife along the edges of the pan to loosen, and cool for an hour.
• TOPPING.
• In a medium saucepan (this is how I did it) on medium to medium-low heat, add together the melted butter and chocolate, then add in the powdered sugar.
• Slowly add the whipping cream until thick, then spread it on over the cheesecake, or drizzle, and refrigerate over night.
• But to be honest, I just wait until the chocolate topping has hardened, then I dig into it.