Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 tablespoon vanilla extract
– 1 package instant vanilla pudding mix
– 1 ½ cups milk
– 1 cup semi-sweet chocolate chips
– ¾ cup heavy whipping cream
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Saucepan
– Double boiler or microwave-safe bowl
– Whisk
Step-by-Step Instructions
To start, I preheat my oven to 325°F (about 160°C). While it’s warming up, I prepare the crust by combining the graham cracker crumbs and melted butter in a mixing bowl. Once everything is well combined, I press the mixture firmly into the bottom of my springform pan. This crust is the perfect foundation for the cheesecake, buttery and slightly sweet. After that, I get to work on the filling. In a large bowl, I beat the softened cream cheese and granulated sugar together until it’s smooth and fluffy. This always fills my kitchen with a lovely aroma! (See the next page below to continue steps…)