Milk Chocolate Cheesecake

How to make the classic cheesecake even creamier? Add milk chocolate with a dark cookie crust for kicks.

Oven Temp: 350

Ingredients 

1 package(s) (9 ounces) chocolate cookies

6 tablespoon(s) margarine melted 

2 package(s) (8 ounces each) cream cheese, softened

1/2 cup(s) sugar

2 tablespoon(s) sugar

Salt

3 large eggs, lightly beaten

1/4 cup(s) whole milk

 2 teaspoon(s) vanilla extract

1 bag(s) (11.5 ounces) milk chocolate chips, melted

1 1/2 cup(s) sour cream

Directions

Preheat oven to 350 degrees F. In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to combine. Transfer cookie mixture to 9-inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack.

In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.

Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.

Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.

Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.