Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Sour cream: 1 cup
- Milk chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Step 3: Pour half of the cream cheese mixture into the prepared crust. Sprinkle the chocolate chips evenly over the cream cheese layer. Pour the remaining cream cheese mixture over the chocolate chips.
- Step 4: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours before serving.
Notes
- For the cleanest slices, chill the cheesecake thoroughly before cutting with a warm, wet knife.
- If you want to bring it back to a softer texture after refrigeration, let individual slices sit at room temperature for 15-20 minutes before serving.
- Garnish with a dusting of cocoa powder or a drizzle of melted chocolate for a classic Boston cream pie touch.
- Ensure your cream cheese is truly softened to avoid lumps in the batter and create a perfectly smooth cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American