This is the quickest, easiest, yummiest cheesecake I have ever made! It's from Hershey's. I made it crustless for New Year's, because my friend is gluten free. It was equally delicious that way. Make it!
3 packages cream cheese (8 oz ea), softened (I use the 1/3 less fat)
3/4 c sugar
1 t vanilla extract
2 c (12 oz pkg) Hershey's Mini Semi-Sweet Chips, divided
1 extra-serving-size packaged graham cracker crust (9 oz)
(I made my crust, I like homemade better. I used a deep dish 9" pie plate)
2 T whipping cream
1. Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well
blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c small
chocolate chips; pour into crust. Or, for gluten free, just pour the mixture into a greased pie plate.
Bake 10 minutes. Without opening oven door, reduce tempurature to 250;
continue baking 30 minutes or just until set. Remove from oven to wire
rack. Cool completely. Cover; refigerate until thoroughly chilled.
Place remaining 1/3 c chips and whipping cream in a small bowl.
Microwave at high 20-30 seconds or just until chips are melted and
mixture is smooth when stirred. Cool slightly; spread over top of
cheesepie. Refrigerate 15 minutes or until topping is set. Cover;
refrigerate leftover pie. Serves 10.