Categories: Cheesecake
Ingredients
- One 9-inch chocolate cookie crumb crust***
- ***You can make your own crust from chocolate cookie crumbs, or buy one pre-made from your grocery store. It's just like it says in "The Three Bears"—an 8-inch crust will be a little bit too full (be careful carrying it to the oven,) a 10-inch crust won't
- 1/2 cup white (granulated) sugar
- 8-ounce package softened cream cheese
- ⅓ cup mayonnaise (regular mayo, NOT Miracle Whip or sandwich spread)
- 2 eggs
- 1 cup while chocolate chips (I used Ghirardelli)
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet (regular) chocolate chips
Directions
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Preheat oven to 350°F, rack in the middle position.
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Beat the sugar with the softened cream cheese until it’s thoroughly blended. Add the mayonnaise and the eggs. Beat well.
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Melt the while chocolate chips in a microwave-safe bowl on HIGH for 40 seconds. Stir them to see if they’re melted. (Don’t be fooled—chips may retain their shape even when they’re melted.) If they’re not melted, microwave in 15-second intervals, stirring after each attempt, until you can stir them smooth. Set the melted chips on the counter to cool for a moment or two.
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When you can comfortably cup your hands around the bowl holding the melted chips, mix them gradually into the batter. Then add the vanilla and mix well.
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Remove the bowl from the mixer and stir in the semi-sweet chocolate chips by hand.
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Spoon the pie batter into the cookie crust and smooth the top with a rubber spatula.
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Bake the pie at 350°F for 30 to 35 minutes.
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Cool the pie on a wire rack and then refrigerate. Take your pie out of the refrigerator 20 minutes before serving. Serve with sweetened whipped cream on top.