Chocolate Chip Shortbread Cheesecake

Step 1

CRUST

Step 2

Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.2

Step 3

Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.3.

Step 4

Press mixture into the bottom and up the sides of the springform pan.4.

Step 5

Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.5.

Step 6

Cover the outsides of the pan with aluminum foil and set aside.CHEESECAKE FILLING AND TOPPING

Step 7

id=”instruction-step-7″>Reduce oven to 300°F (148°C).I

Step 8

a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.A

Step 9

d the sour cream and vanilla extract. Beat on low speed until well combined.A

Step 10

d eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.S

Step 11

ir in the mini chocolate chips.P

Step 12

ace the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.P

Step 13

ur the cheesecake filling into crust, covering the shortbread.P

Step 14

ace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.B

Step 15

ke for 1 hour and 10 minutes.10.

Step 16

urn off heat and leave cheesecake in oven with door closed for 30 minutes.11.

Step 17

rack oven door and leave the cheesecake in the oven for about 30 minutes.12.

Step 18

emove cheesecake from oven and chill until firm, 5-6 hours or overnight.13.

Step 19

o finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.14.

Step 20

ipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.15.

Step 21

efrigerate until ready to serve. Serve with chocolate sauce, if desired.