Black Tie Cheesecake

Hayley Sokol Bahr

I made this recipe in my food production management/ quantity cooking lab at BYU...aka...The Pendulum Court Restaurant on campus.

6 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 egg
1 tsp. vanilla
1/2 c. chocolate chips, chopped
1 tsp. flour
1/2 cup chocolate chips
2 T. heavy whipping cream
1 T. margarine

Preheat oven to 350 degrees. In medium mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add egg and vanilla, mixing well.

In small mixing bowl, toss chopped chocolate chips with flour, until chips are well coated. Stir coated chocolate chips into cream cheese mixture. Pour into crust (any crust is great- regular, Oreo, graham cracker, your choice). Bake 35-40 minutes or until center springs back when touched lightly. Prepare glaze while cake is baking. To make glaze mix remaining chocolate chips, cream, and margarine together in small saucepan and cook over low heat. Stir constantly until thickened and smooth. Pour glaze over chilled cheesecake, then refrigerate until glaze has set. Serve chilled.