Chocolate Chip Cheesecake

Yields: one 8x8 inch cheesecake


1 cup graham cracker crumbs

4 tablespoons butter, melted

⅛ teaspoon salt

2 teaspoons vanilla extract, divided

16 ounces cream cheese, softened

½ cup sugar

2 eggs

¼ cup sour cream

¼ cup plus 2 tablespoons mini chocolate chips, divided


  1. Preheat the oven to 325 F. Line an 8x8 inch square pan with aluminum foil, and then grease the foil.
  2. Mix together the graham cracker crumbs, butter, salt, and 1 teaspoon vanilla. Press the crumbs into a smooth layer on the bottom of the baking pan.
  3. Make the cheesecake filling. Beat together the cream cheese and sugar until light and fluffy. Mix in the remaining 1 teaspoon vanilla extract and then the eggs, until just combined. Fold in the sour cream, followed by ¼ cup mini chocolate chips.
  4. Pour the cheesecake batter over the crust, and sprinkle the remaining 2 tablespoons of chocolate chips on top.
  5. Bake for about 30 minutes, or until the center is just set but still slightly jiggly. Let cool completely, then refrigerate overnight.