Chocolate Cheesecake

Cooking Instructions

Lightly grease bottom and sides of an 8-inch springform pan.

Crust: Crush crackers in plastic bag with rolling pin or bottom of saucepan until crumbs are fine. Pour into a bowl. Stir in sugar. Add margarine and rub into crumb mixture with fingers until evenly moistened. Or break up crackers and process in food processor until fine crumbs. Add sugar and margarine and process, using on/off turns, just until crumbs are evenly moistened.

Press evenly over bottom and 1 1/4 inches up sides of prepared pan.

Filling: Heat oven to 350°F. Process all filling ingredients in a food processor or blender 2 minutes, scraping down sides 2 or 3 times, until thick and smooth.

Pour into prepared pan. Bake 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn oven off but leave cake in 5 minutes longer.

Remove from oven. Cool completely in pan on wire rack. Refrigerate in pan at least 2 hours.

To serve: Run knife around cake to loosen. Remove pan sides. Serve cake on pan base, or run a long metal spatula under bottom crust to loosen from pan bottom. With spatula, carefully ease cake onto serving plate. Decorate with a ring of white chocolate chips.