Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1 package instant vanilla pudding mix
– 2 cups milk
– 1 cup semi-sweet chocolate chips
– ½ cup sour cream
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Double boiler or microwave-safe bowl
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 325°F (160°C) and get started on the crust. In a mixing bowl, I combine the graham cracker crumbs with the melted butter until it resembles wet sand. I then press this mix firmly into the bottom of my springform pan. It’s essential to make it compact, so I like to use my fingers and the back of a measuring cup to really pack it down well. After that, it’s time to bake the crust for about 10 minutes. This step ensures it gets a little toasty and holds together beautifully once the cheesecake is added. (See the next page below to continue steps…)
