Ingredients
•2 and ½ cups crushed chocolate graham crackers
•10 tablespoons butter, melted (real butter, no substitutions)
•½ cup granulated sugar (for the crust
3 (8 ounce packages) cream cheese (24 ounces) at room temperature
•¾ cup granulated sugar (for the cream cheese mixture)
•¼ cup buttermilk
•3 large eggs
•1 teaspoon vanilla extract
•1 cup chocolate chips, mini or regular or whatever you have.
Directions
1) Spray a 9x13 inch pan with non-stick spray or line it with aluminum foil and spray the foil.
2) Combine crackers crumbs, butter and ½ cup sugar.
3) Pour mixture into pan and firmly press evenly on bottom. Allow this to sit and cool while preparing the cream cheese mixture.
4) Preheat oven to 350 degrees fahrenheit
5) In the bowl of a stand mixer, beat cream cheese until smooth.
6) Add ¾ cup sugar and continue to cream.
7) Add eggs one at a time and beat until just combined before adding another egg.
8) Add buttermilk and vanilla, beat until smooth.
9) Stir chocolate chips in by hand.
Pour into prepared pan.
10) Bake 25 minutes at 350 degrees. Turn oven off and allow to sit in hot oven 5 minutes.
11) Remove from oven and allow to cool.
12) Refrigerate at least 2 hours before cutting. Refrigerate any leftovers.
Tips:Cook time listed above does not account for cooling time. I prefer dark chocolate chips for this recipe, but any will work. Cold cheesecake cuts much smoother and easier.
Time&Servings:Prep time: 40 mins with 24 servings
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