| CHOCOLATE CHIP CHEESECAKE |
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Makes 16 servingsCrust 1 cup oats (quick or old fashioned, uncooked) 1/3 cup finely chopped almonds 1/3 cup firmly packed brown sugar 1/3 cup Butter Flavor CRISCO Stick or 1/3 cup Butter Flavor Crisco all-vegetable shortening, melted Filling 3 (8 ounce) packages cream cheese, softened 1 cup granulated sugar 1 -1/2 teaspoons vanilla 3 eggs 1/3 cup milk or strong coffee 1 cup mini semisweet chocolate pieces 2 teaspoons all-purpose flour *Butter Flavor Crisco is artificially flavored. Heat oven to 350ºF. For crust, combine all ingredients; mix well. Press onto bottom and 1-inch up sides of 9-inch springform pan or bottom only of 13x9-inch baking pan. Bake 10 to 15 minutes or until golden brown. Do not overbake. Cool completely. For filling, beat first 3 ingredients at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk. Reserve 1 tablespoon chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces. Bake 50 to 60 minutes (45 minutes for 13x9-inch) or until almost set. Cool completely; loosen side with knife and remove rim. Chill. Store covered in refrigerator. |
