A rich and creamy chocolate chip cheesecake with a buttery graham cracker crust and silky smooth filling.

Scale

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

1 cup semi-sweet chocolate chips

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1. Preheat oven to 325°F.

2. Mix crust ingredients and press into pan. Bake 10 minutes.

3. Beat cream cheese until smooth.

4. Add sugar and vanilla.

5. Beat in eggs one at a time.

6. Mix in sour cream.

7. Fold in chocolate chips.

8. Pour over crust and bake 55–65 minutes.

9. Cool gradually, then refrigerate at least 4 hours.

Use room temperature ingredients.

Do not overmix after eggs.

Chill overnight for best texture.