Chocolate Chip Cheese Cake

Oreo Cookie Crust

Two (2) cups of Oreo cookies

1/4 cup of butter

 

Cheese Filling

Three (3) 8oz cream cheese

One (1) can of sweetened condensed milk

Three (3) eggs

One (1) bag of mini chocolate chips (save 1/2 cup to sprinkle on top)

 

1. Pre-heat oven to 300 degrees.

2. Grease bottom and side of a 10-inch springform pan.

3. Make the Oreo cookie crust: in medium bowl combine cookies and butter, mix well.

With the back of spoon, press mixture to the bottom and halfway up the side of the prepared pan. Bake 8 minutes and remove to wire rack to cool.

4. Mix cheese filling: In large bowl use an electric mixer at high speed cream the cheese until light and fluffy.

5. Beat in the condensed milk and eggs, one at a time, beating well after each addition.

6. Add in one bag of mini chocolate chips (save 1/2 cup to sprinkle on top).

7. Pour mixture into the sprinform pan. Sprinkle the remaining chocolate chips on top.

8. Bake 60 minutes. Turn off heat. Let cheesecake stand in oven 1 hour. Remove to wire rack to cool completely. Refrigerate 3 hours or overnight.

9. Before serving use a spatula and carefully loosen crust from side of pan. Remove side of springform pan. Cut cheesecake into wedges. Enjoy!

 

Toll House Bundt Cake

2 ¾ cup flour

2 t. baking soda

1 t. salt

1T vinegar or lemon juice

Milk

1 cup butter

1 cup firmly packed brown sugar

1 T. vanilla

4 eggs

One 12-oz package Nestle Toll House Semi-Sweet Chocolate Mini-Morsels

Preheat oven to 375 degrees.  Grease and flour 10-inch fluted tube pan. 

In a small bowl, combine flour, baking soda and salt.  Set aside. 

Place vinegar or lemon juice in one-cup liquid measure and fill with milk to 1-cup line.  Set aside. 

In large mixing bowl, combine butter, brown sugar and vanilla and beat at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition. 

Turn mixer to low.  Gradually add flour mixture, one third at a time, alternately with milk.  Remove bowl from mixer.  Gently fold in mini-morsels.  Pour into prepared pan. 

Bake at 375 degrees for 50 minutes.  Loosen edges of cake with spatula and immediately invert on cooling rack.  Cool cake completely.  Dust top with powdered sugar.