1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup melted butter
Mix all of that stuff up and press it into a springform pan. That’s the crust.
3 (8 oz) packages softened cream cheese
14 oz. condensed milk
2 tsp vanilla
2 cups mini milk chocolate chips
1 tsp flour
Beat the cream cheese until it’s smooth, add the rest of the stuff, one thing at a time. Coat the chocolate chips with the flour (that keeps the chocolate chips from all sinking to the bottom while they are baking) and fold them in. Pour the cake mixture into the crust and sprinkle some extra chocolate chips on the top.
Bake at 300 degrees for an hour.
The trick with cheesecake is to leave it in the oven for a a while (with the door open) to cool down. And don’t take the sides off the springform pan until it’s complete cooled. And if you’re that careful and it STILL cracks…cover it with whipping cream.
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