Chocolate Chocolate Chip Cheesecake

This awesome cheesecake was a grand prize winner in a contest held by texas co-op magazine. Martha kothmann was the submitter of this winning recipe that calls for six 8-oz bricks of cream cheese--wow!!!!!!!hope you enjoy!

Steps

For the crust:.

Melt butter and mix together with other crust ingredients.

Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.

For the filling:.

Beat cream cheese with sugar and eggs until well blended.

Add sour cream , vanilla and flour.

Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1 / 4 cup of whipping cream).

Stir to blend.

Add to cream cheese mixture , beating with a mixer for 2-3 minutes.

Fold in the 12 ounce package of mini chocolate chips.

Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.

Remove from oven and let cool.

For the topping:.

Combine semisweet chocolate chips with whipping cream.

Melt in the microwave for 1-2 minutes.

Stir and spread on top of cooled cake.

Place in refrigerator for 8-24 hours before serving.

Please.

If desired you can run a butter knife along the edges of the cheesecake .

Ingredients

butter, chocolate graham cracker crumbs, sugar, almonds, cream cheese, eggs, sour cream, vanilla, all-purpose flour, semi-sweet chocolate chips, heavy whipping cream, mini chocolate chips, whipping cream