3 1/2 (8 oz) packages cheesecake
1 1/3 cup sugar
4 eggs
1 cup sour cream
1 TBS lemon juice
1 TBS vanilla
1/3 cup flour
1 cup milk chocolate chips
15 graham crackers (the whole bar is one cracker)
1 stick/1/2 cup butter
1. Preheat oven to 350 degrees.
2. Grease a 9 inch spring-form pan with cooking spray.
3. Melt butter in the microwave until liquid.
4. Mix graham crackers in food processor until crumb like.
5. In a medium sized bowl slowly add butter to graham cracker crumbs while stirring.
6. Press buttery crumbs into the bottom of the spring-form pan and create an even layer.
7. With kitchen aid, or hand mixer on low, combine cream cheese and sugar until smooth.
8. Mix in eggs one at a time.
9. Add sour cream, vanilla, flour and lemon juice and mix until smooth.
10. Pour filling into the spring-form pan on top of prepared crust.
11. Melt chocolate chips in the microwave, 30 seconds at a time stirring in between until smooth.
12. Pour chocolate on top of cheesecake in stripes and dollops.
13. Take a knife and run it through the chocolate from each direction to swirl it over the top of the cheesecake.
14. Bake in oven for 1 hour.
15. Turn oven off, open door and leave cheesecake in for 1 hour.
16. Remove cheesecake from oven and run a knife along the edge of the entire pan.
17. Cover cheesecake and put it in the fridge for 6 hours before eating.
18. Enjoy cheesecake topped with fresh strawberries and chocolate syrup.
Yum!
Erin of HomeSavvyAtoZ.com says
I loooove cheesecake and this is beautiful! My favorite cheesecake is probably good old fashioned cheesecake without anything on it, followed by pumpkin cheesecake in the fall! Mmmmm…. this may become my favorite though! My Savvy HomeMade Monday blog party is still open and I would love for you to link your cheesecake up