Chocolate Chip Cheesecake Supreme

Cookies-and-cream lovers, this one’s for you: a rich, dense cheesecake packed with mini chocolate chips and set on a deep, dark chocolate wafer crust.

The crust is a quick press-and-bake of crushed chocolate wafers and margarine. While it bakes, you make the filling, beating cream cheese with sugar and a little flour, then eggs one at a time, and finishing with sour cream and vanilla for tang and silkiness.

The mini chocolate chips fold in last and suspend throughout the batter, so every forkful has little melty pockets of chocolate.

A low, slow bake sets the custard gently without cracking, and chilling firms it into clean, sliceable wedges.

Garnish with whipped cream and a sprig of mint, and you’ve got a cheesecake that looks bakery-made but is genuinely simple to pull off.

Pro Tips

• Soften the cream cheese fully and add the eggs one at a time, as the recipe directs, for a lump-free, silky batter.
• Toss the chocolate chips in a little of the flour before folding them in so they stay suspended instead of sinking.
• Cool the cheesecake gradually and chill it thoroughly before slicing for the cleanest cuts.

Variations

• Use a graham or Oreo crust in place of chocolate wafers.
• Swap the mini chips for chopped chocolate, or add a swirl of chocolate or caramel.
• Drizzle finished slices with ganache or hot fudge.