This is an easy and great tasting chocolate chip cheese cake that uses sweetened condensed milk as well as cream cheese to get its creamy texture.
This was the first cheesecake I've ever made, and it turned out great. I find that if you melt all of the chocolate chips and beat them into the batter, the cake turns out much creamier, smoother, and with a more even, pleasing, delicious taste, and it looks better as well. With the chocolate chips, they turn into hard crunchy chocolate pieces once the cake is cool, but if you melt and mix them the cake is completely creamy and has a better flavor. It did have a few cracks in it, but those might be eliminated by placing the springform pan in a roasting pan of boiling water while it bakes. - 18 Mar 2003 (Review from Allrecipes USA and Canada)
This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe! - 09 Oct 2005 (Review from Allrecipes USA and Canada)
I added three tablespoons of sour cream to the cream cheese mixture. Next time, I will sprinkle more chips in the batter. - 22 Jul 2003 (Review from Allrecipes USA and Canada)