It's finally here! The recipe all 2 of my followers have been waiting for! Our family has enjoyed this cheesecake for 20 years or so. I only make it once a year and we savor every bite. It's easy to make and so, so delicious.
Crust
1 cup vanilla wafers (about 30)
1/4 cup cocoa
1/4 cup melted butter
1/4 cup powdered sugar
Crush wafers and add remaining crust ingredients. Press into bottom and up 1/2 inch on sides of spring-form pan. Bake at 350 for 5 minutes. Take out and turn oven up to 400 degrees.
Filling
3 packages cream cheese
1 cup sugar
3 Tbs flour
1 tsp pumpkin spice
1 cup canned or freshly mashed pumpkin
4 eggs
1 1/2 cups Hershey's mini chocolate chips
In a large bowl, beat cream cheese, sugar, flour and spice, then add pumpkin and eggs. Stir in chips and pour into crust. Bake 10 min at 400, then turn oven down to 325 and keep baking for 50 minutes. If center is too jiggly, bake another 5 or 10 minutes.
Place on wire rack to cool for 1 hour, the refrigerate over night. Serve with fresh whipped cream and enjoy.
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