Chocolate Chip Cheesecake

Prep Time: 30 min
Cook Time: 55 min
Ready Time: 150 min
Yield: 10 to 12 servings

Ingredients

CRUST

1 cup oats, (quick or old fashioned, uncooked)
1/3 cup finely chopped almonds
1/3 cup firmly packed brown sugar
1/3 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted

FILLING

3 (8 oz.) packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup milk
1 cup (6 oz. pkg.) miniature semi-sweet chocolate chips
2 teaspoons Pillsbury BEST® All Purpose Flour

Preparation Directions

HEAT oven to 350°F.

CRUST

COMBINE all crust ingredients in medium bowl; mix well. Press onto bottom and 1 inch up sides of 9-inch springform pan.
BAKE 10 to 15 minutes or until golden brown. Cool completely.

FILLING

COMBINE cream cheese, sugar and vanilla in bowl of electric mixer; beat at medium speed until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk.
RESERVE 1 tablespoon chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces.
BAKE 50 to 60 minutes or until almost set. Cool completely; loosen side with knife and remove rim. Chill. Store covered in refrigerator.
TIP Can also be made in a 13 x 9-inch pan. Bake 45 minutes.

Nutritional Information Per Serving

Serving Size (1 slice, 1/10 of cake), Calories 550 (Calories from Fat 340), Total Fat 38g (Saturated Fat 19g, Trans Fat 0.5g), Cholesterol 140mg, Sodium 250mg, Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 40g), Protein 9g; Percent Daily Value*: Vitamin A 20%, Vitamin C 0%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.