Warm Fudge-Filled Cheesecake

• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 1 cup all-purpose flour
• 1 tablespoon vanilla, divided
• 2/3 cup chopped pistachios
• 4 (8 ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 (12 ounce) package miniature semisweet chocolate chips
• sweetened whipped cream (optional)
• Garnish
• chocolate shavings

1. Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
2. Gradually add flour, beating at low speed until blended.
3. Stir in 1 teaspoon vanilla and pistachios.
4. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
5. Bake at 350u0b0 for 12 to 15 minutes or until golden.
6. Cool on a wire rack.
7. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
8. Add eggs, 1 at a time, beating just until yellow disappears.
9. Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
10. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
11. Pour in remaining batter, starting at outer edge and working toward center.
12. Place cheesecake on a baking sheet.
13. Bake at 350u0b0 for 1 hour or until set.
14. Cool on a wire rack 1 hour.
15. Serve slightly warm with sweetened whipped cream, if desired.
16. Garnish, if desired.

butter, sugar, flour, vanilla, pistachios, cream cheese, sugar, eggs, chocolate chips, whipped cream, chocolate shavings

Taken from www.food.com/recipe/warm-fudge-filled-cheesecake-187653 (may not work)