Chocolate Lover's Chocolate Chip Cheesecake *CC*

INGREDIENTS:

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

2 cups (12 ounce package) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, divided

1 extra-serving-size packaged graham cracker crumb crust (9 ounces)

2 tablespoons whipping cream



INSTRUCTIONS:

1. Heat oven to 450

2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

4. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesecake.

*Makes 10 servings

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