Softened I used 2 original and 2 1/3 less fat
Sugar 5 eggs 1 1/2 cups mini-chocolate chips (semi-sweet) 1 1/4 teaspoons vanilla 2 Keebler Pie Shells -- You can use chocolate, graham cracker or shortbread
Cream the sugar and cream cheese till creamy and fluffy. Add eggs 1 at a time mixing well each time Add vanilla; stir well Add chocolate chips; stir well Pour into pie shells Tip: Place shells on cookie sheet for stability Bake for 50 to 60 minutes. Check after 50 minutes (will probably crack on top) Cool and refrigerate. Serve Cold To Freeze: Wrap tightly in plastic wrap over the bubble cover; then wrap in foil To Serve: Thaw in refrigerate- serve cold.
A "cookie dough" cheesecake, rich with flavors of brown sugar, peanut butter and vanilla bean, full of chocolatechips and salted candied pecans, with more salted candied pecans on top, and finished with a drizzle of caramel and a sprinkling of toffee bits
mini semi sweet chocolatechips. I used a pate sucree crust that you will find on the White Chocolate Blueberry Cheesecake recipe (on this blog, ), this, in my humble opinion, is the perfect crust for most cheesecakes