Chocolate Chip Cheesecake

Chocolate Crust

• 1 ½ cups chocolate graham cracker crumbs
• ⅓ cup cocoa powder — unsweetened
• ⅓ cup sugar
• ⅓ cup butter — melted

Cheesecake Filling

• 24 oz full-fat brick-style cream cheese — softened to cool room temperature
• 1 can sweetened condensed milk — 14 oz
• 3 large eggs — room temperature
• 2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips — divided
• 1 teaspoon all-purpose flour

1. Prepare the Pan: Position an oven rack in the center of the oven. Preheat oven to 300°F and lightly grease the inside of a 9-inch springform pan.
2. Make the Chocolate Crust: Combine chocolate graham cracker crumbs, cocoa powder, sugar, and melted butter until evenly moistened. Press firmly and evenly into the bottom of the pan and chill for 10 to 15 minutes while preparing the filling.1½ cups chocolate graham crumbs, ⅓ cup cocoa powder, ⅓ cup sugar, ⅓ cup butter
3. Prepare Cheesecake Filling: Beat softened cream cheese on medium-low speed for 1 to 2 minutes, scraping the bowl as needed, just until smooth and free of visible lumps. Do not beat until fluffy. Gradually mix in sweetened condensed milk until smooth. Reduce the mixer to low and add eggs one at a time, mixing only until each egg disappears into the filling before adding the next. Mix in vanilla just until combined. Scrape the bottom and sides of the bowl.24 oz cream cheese, 14 oz sweetened condensed milk, 3 eggs, 2 tsp vanilla
4. Add Chocolate Chips: Toss ½ cup chocolate chips with the flour until lightly dusted and fold gently into the batter.½ cup chocolate chips, 1 tsp flour
5. Assemble Cheesecake: Pour filling into the chilled crust and smooth the top. Sprinkle the remaining ½ cup chocolate chips evenly over the top.Remaining ½ cup chocolate chips
6. Bake: Bake 55 to 65 minutes, until the outer 2 to 3 inches are set and the center 2 to 3 inches still wobble gently as one piece when the pan is nudged. The center should no longer look liquid. Do not continue baking until the entire cheesecake is firm.
7. Cool Gradually: Turn off the oven and leave cheesecake inside for 1 hour with the door cracked open about 1 to 2 inches. Remove the cheesecake from the oven and place the pan on a cooling rack for another 45 to 60 minutes, or until it is no longer hot. Do not remove the springform ring while the cheesecake is warm.
8. Chill: Loosely cover and refrigerate at least 4 hours or overnight before slicing. For the firmest texture and cleanest slices, chill overnight. Remove the springform ring only after the cheesecake is completely cold. For clean slices, dip a thin knife into hot water, wipe it dry, and clean it between cuts.