Brownie Cheesecake

I actually came up with this recipe last 4th of July, back before I had the idea to start this blog. I've made it a couple of times since then, and it is still my favorite way to make cheesecake. It has a brownie crust with chocolate chips swirled in. Now any cheesecake that doesn't have chocolate seems somehow empty.

This is such a rich cake, it should definitely be reserved for special occasions. But you won't be sorry for eating it.

Brownie Cheesecake
Brownie Crust 1/2 cup raw sugar 1/3 cup unsweetened cocoa powder 1/2 cup white whole wheat flour 1/4 cup butter, melted Topping 1 cup milk chocolate chips	Cheesecake 3 (8 oz.) pkgs. Neufchatel cheese, softened 1 cup raw sugar 3 Tbsp white whole wheat flour 1 tsp. vanilla 3 eggs 1 cup milk chocolate chips
Directions 1. Preheat oven to 325 degrees F. 2. Combine crust ingredients in large bowl and mix until crumbly. Press crumbs into bottom and 1/2" up sides of 9" springform pan. 2. Combine cheese, sugar, flour, and vanilla in large bowl and mix until blended. Add eggs and beat for 1 minute. Fold in chocolate chips by hand. Pour this filling over crust in pan. 3. Bake at 325 degrees F. for 45 minutes. Sprinkle top with chocolate chips for topping, then bake for 20-30 minutes longer until center of cheesecake is set and top is golden brown. Cool 30 minutes, then loosen sides of pan with knife. Cool cake completely, then remove pan sides and chill in refrigerator at least four hours before serving. Store in refrigerator.
Yield: 12 servings	Calories per serving: 510 per serving