DESCRIPTION
Attention all cheesecake lovers: Rick has an amazing chocolate chip cheesecake recipe from Preacher Renee that will melt you to your knees!

Yields: 10 – 12 servings
Prep Time: N/A
Cook Time: N/A

INGREDIENTS

2 cups (about 60 wafers) Vanilla Wafer crumbs
(hint: put Vanilla Wafers in a Ziploc bag and crush)
½ cup Hershey’s Cocoa
½ cup powdered sugar
1 stick butter, melted

Ingredients for Cheesecake Filling:
3 packages (8oz. each) cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs, beaten
1 ½ cups Hershey’s Mini Chips, Semi-Sweet Chocolate

DIRECTIONS

Preparation and Baking of Crust:
Heat oven to 350°F (be sure to allow adjustments for your oven’s variability). In medium bowl, stir together crumbs, cocoa, and powdered sugar. Stir in butter. Press mixture onto bottom and ½ inch up side of a 9-inch springform pan. Bake for 12 – 15 minutes. Remove from oven. Cool slightly. Increase oven temperature to 400°F.

Preparation and Baking of Filling:
In large mixer bowl, beat softened cream cheese, granulated sugar, flour, and pumpkin pie spice until well blended. Add pumpkin and eggs. Beat mixture until well blended. Stir in chocolate chips. Pour batter into prepared crust.

Bake for 10 minutes. Reduce oven temperature to 250°F. Continue baking 50 minutes. Remove from oven and place on wire rack to cool. With butter knife, loosen cake from side of pan.

Cool completely. Remove side of springform pan. Refrigerate before serving.

Makes 10 – 12 servings.

Cover and refrigerate leftovers.