• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/4 cup sugar
• 1/4 cup light brown sugar, packed
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips
• 1 (9-inch) prepared chocolate or plain graham cracker crust
• 1/2 cup pie filling (or 1/2 cup sour cream), optional

Preparation

1. Preheat oven to 350 degrees F.
2. Using an electric mixer at medium speed, mix cream cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla.
3. Using a silicone spatula, fold in chocolate chips.
4. Pour into graham cracker crust.
5. Bake at 350 degrees for 40-50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven.
6. Chill in refrigerator at least 4 hours before serving.
7. Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired.

Tips

If you want to transform this into a chocolate swirl cheese cake, squirt chocolate syrup on top and use a knife to create a zigzag swirl design before putting it in the oven. Not big on chocolate? Just omit the chips and it’s a classic cheesecake.

Contributed by: Quick & Kosher JAMIE GELLER