Chocolate Chip Cheesecake

• 3 blocks (8 Oz. Block) Plain Cream Cheese
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• 1-1/4 cup Sugar, Divided
• 1 bag (12 Oz. Bag) Mini Semi-sweet Chocolate Chips
• 1/4 boxes (about 14 Oz. Box) Graham Crackers (cinnamon If You Can Find Them!)
• 2 Tablespoons Butter, Melted

1. Preheat your oven to 450 degrees.
2. Combine cream cheese, vanilla extract, egg, and 3/4 cup sugar. Beat until smooth.
3. Add entire bag of mini semi-sweet chocolate chips (it looks like a lot, and it is, but it's so good).
4. It's best to use a 10" springform pan for this recipe, just because it's easier. A regular baking pan will work, also, but the edges will bake differently.
5. Crush the graham crackers and combine with the remaining 1/2 cup of sugar and melted butter. Cover the bottom of the pan to form the crust.
6. Cook at 450F for 10 minutes, then reduce temperature to 350F and cook for an additional 45 minutes, or until top is lightly browned.
7. It tastes best when you allow it to cool overnight in the fridge.

blocks, vanilla, egg, sugar, chocolate chips, ubc, butter

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cheesecake-3/ (may not work)