Chocolate Chip Cheesecake

• 2 cups vanilla wafers, crushed
• 1 cup coconut flakes, toasted
• 12 cup walnuts, finely chopped (optional)
• 14 cup sugar
• 3 tablespoons baking cocoa
• 13 cup butter, melted
• 32 ounces cream cheese
• 1 cup sugar
• 4 teaspoons cornstarch
• 4 eggs
• 13 cup whipping cream
• 3 teaspoons vanilla extract
• 1 12 cups mini chocolate chips
• 3 ounces semisweet chocolate, melted
• 1 tablespoon butter, melted
• 1 cup powdered sugar
• 14 cup whipping cream

1. CRUST.
2. Combine the wafer crumbs, flakes, walnuts (optional), sugar and baking cocoa in a medium bowl, then stir in melted butter.
3. I normally just use a fork for this part to make sure all crumbs get some of that butter.
4. Pat the crumbs into the bottom and side of a 9 inch springform pan and refrigerate for 15 minutes before filling.
5. FILLING.
6. Preheat your oven to 350 f.
7. Beat cream cheese until softened, then mix in the sugar and cornstarch.
8. Add the eggs 1 at a time on slow, then add the whipping cream, vanilla and chocolate chips.
9. Once your filling is mixed, pour into your prepared pan.
10. Bake for 60-65 minutes, 30-35 for minis.
11. Cool on a rack for 10 minutes, then run a knife along the edges of the pan to loosen, and cool for an hour.
12. TOPPING.
13. In a medium saucepan (this is how I did it) on medium to medium-low heat, add together the melted butter and chocolate, then add in the powdered sugar.
14. Slowly add the whipping cream until thick, then spread it on over the cheesecake, or drizzle, and refrigerate over night.
15. But to be honest, I just wait until the chocolate topping has hardened, then I dig into it.

vanilla wafers, coconut flakes, walnuts, sugar, baking cocoa, butter, cream cheese, sugar, cornstarch, eggs, whipping cream, vanilla, chocolate chips, chocolate, butter, powdered sugar, whipping cream

Taken from www.food.com/recipe/chocolate-chip-cheesecake-439955 (may not work)