Makes 1 9 inch Cheesecake
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This cheese cake was first made to celebrate Christmas with Megan’s friends from the theatre community. We served it at a reading of her play “Open Casket”. Everyone loved the bejeesus out of it!!
The trick to a good cheesecake is baking the cake in a spring form pan that is partially submerged in a water bath.
- 24 Chocolate sandwich cookies ( such as Oreos )
- 2 tablespoons of butter or margarine
- 5 8oz packages of cream cheese
- 1/4 ricotta
- 1 cup sugar
- 2 teaspoons vanilla
- 6 eggs
- 1 cup of semi-sweet chocolate chips
1. Make the crust. Preheat the oven to 375. Spray a 9 inch spring form pan with cooking spray. Wrap the bottom of the pan with foil. Melt the butter in a small pot over medium heat. Use a food processor to finely grind the cookies. In a small bowl mix the cookies with the melted butter. Press the mixuture into the bottom of the spring form making a an even crust. It's good to let the crust climb the sides of the pan a bit.
2. Make the filling. In a large bowl, combine the cream cheese, ricotta, and sugar. Mix with an electric mixer for 1 - 2 minutes until silky smooth. Add the vanilla. Beat in the eggs one at a time. With a spoon, stir in 3/4 cup of the chocolate chips.
3. Bake. Place the spring form pan into a large roasting pan. Add some water to the roasting pan until it comes halfway up the spring form pan, but NOT ABOVE THE FOIL. Place into the oven and bake for about an hour until the cheese cake is lightly browned around the edges.
4. Cool and chill. Remove the pan from the oven, and remove the spring form from the water bath. Artfully place the rest of the chocolate chips on the still hot cake. Let it cool down to room temp and remove foil. Run a knife around the edge of the cake to loosen, but don't remove the outer ring. Cover with foil and refrigerate for at least 2 hours. Remove outer ring, serve and enjoy.