1 cup chocolate wafer crumbs
3 tablespoons margarine
24 ounces (680 g) cream cheese.
¾ cup sugar
1/4 unbleached all-purpose flour
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mini semisweet chips (if you can't get the mini chips, use large ones and cut these ones in half)
Method:
Melt the margarine and combine with the chocolate wafer crumbs, place the resultant mixture into the bottom of a 9 inch (25 cm) springform pan.
Bake at 350°F (180 degrees centigrade) for 10 minutes.
Combine the sugar flour and cream cheese mixing at medium speed with an electric mixer until the mixture is a well blended.
Add the eggs one at a time, mixing well after each egg has been put into the mixture.
Blend in sour cream and vanilla.
Stir in chocolate chips and pour into crust, bake at 350°F (180°C) for 55 minutes
remove the cake from the oven.
Loosen the cake from the rim of the pan and cool before removing the rim of the pan.
Chill the Chocolate Chip Cheesecake in the refrigerator, garnish with whipped cream and fresh mint leaves as an additional option.
