an assortment of fruit
Catherine’s Chocolate Chip New York Cheesecake
Janet Rivenbark

  • 1-1/2 cups crushed graham cracker crumbs or crushed Oreo cookies (without the Stuff)
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted 
  • 1/2 teaspoon ground cinnamon (leave this out if using Oreo cookie crumbs)
  1. Mix crumbs, sugar and cinnamon until well blended.
  2. Add melted butter or margarine and mix until all the crumbs are coated.
  3. Lightly grease the bottom and sides of 9 inch spring form or a deep 9 inch cake pan, then line bottom and sides with parchment cut to fit.
  4. Press mixture into the bottom of pan.
  5. Bake at 375 degrees F (190 degrees C) for 5-7 minutes.
  6. Cool before filling.   
  • 2 1/2 (40 oz./5 8oz. pkgs) pounds cream cheese, room temperature 
  • 1 3/4 cups white sugar
  • 3 tablespoons all-purpose flour 
  • 5 eggs 
  • 2 egg yolks
  • 1/4 cup heavy whipping cream
  • 1/4 cup miniature semi sweet chocolate chips
  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a bowl that can easily be poured from, beat the eggs until well blended.
  3. In a large bowl or the bowl of a stand mixer beat the cream cheese at a slow speed until smooth, add sugar and flour, gradually. Leave the mixer running at a slow speed during the whole procedure. 
  4. Add eggs, gradually.
  5. Add cream and mix only enough to blend.
  6. Add chocolate chips and stir in by hand. (Don’t use a high speed at any point, it will incorporate too much air and will cause the cake to crack.)
  7. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.  
  8. Crack the oven door, and allow the cake to cool to room temperature.
  9. Chill overnight. This is imperative!
  10. If using a spring form pan, remove side. The parchment should allow the cake to be removed from the bottom of the spring form pan. If using a cake pan, place a piece of waxed paper over the top of the cake and cover with a plate. Turn cake over, and it should drop out onto plate. Peel off the parchment and put another plate over bottom and turn over. Peel waxed paper off the top.
If the cake cracks and this bothers you (the cracks don’t take away from the taste) you can use a sour cream frosting on top. Or if you really like sour cream frosting, you can use it even if it doesn’t crack. Strawberries or dark cherries also work for this and go very nicely with the chocolate.

Sour Cream Frosting

  • 1/2 pt. sour cream
  • 1 tbsp. sugar
  • 1/4 tsp. vanilla extract
  1. Combine and spread over top of cheesecake in the cake pan.
  2. Turn on the oven heat to 425 degrees and bake cake with topping 5 to 7 minutes (do not try to brown.)
  3. The sour cream topping congeals when the cake cools.
  4. Cool outside oven then refrigerate.