Chocolate Chip Cheesecake

Heat your oven to 350º.
Have a 8-9" springform pan ready, with the bottom lightly greased.
For the crust - in a small mixing bowl, combine ingredients and press onto the bottom of the prepared pan:

1-1/2 cups crushed Oreo cookies
1/2 cup crushed graham crackers
4 Tblsp. melted butter

Place in oven and bake 10 minutes. Remove to a wire rack to cool slightly and lower the oven temperature to 325º.

In a mixing bowl, using an electric mixer (low speed - don't use a high speed!!), combine the following ingredients:

4- 8 oz. packages of softened cream cheese
1-1/4 cup sugar
4 eggs
1 teasp. vanilla
2 Tblsp. flour
1/2 cup heavy (whipping) cream
FOLD IN:
1-1/2 cups mini semisweet chocolate chips.

Spoon into pan over crust.  Place in oven and bake for 1 hour.  Open the oven door - gently tap the side of the pan. If the center is still a little 'jiggly' close the door and bake another 10-15 minutes.  Check again.  Do this until the center isn't jiggling anymore, but being careful NOT to OVERbake it - or the top will crack.  Once the cheesecake is done, turn the oven off but LEAVE it IN the oven with the door ajar for an hour or two, until it sets.  Remove from oven and place on a wire rack (room temp) until it's completely cool.

You can either leave it 'as is' - or 'frost' it with sour cream (sweetened with a little sugar & a splash of vanilla) OR you can spoon a chocolate ganache over the top. Then it must be refrigerated for at least several hours.

To make the ganache,   in a small sauce pan over a VERY low heat,  heat 1/2 cup of heavy (whipping) cream, stirring occasionally.  Once it's hot - slowly add  chocolate chips (I use a 1/2 & 1/2 combination of bittersweet and semisweet chips) - approx 1-1/2 cups total.  Stir continually until the chocolate is fully melted and then remove it from the heat.  Spoon it over the top of the cooled cheesecake and then refrigerate until ready to serve.

You can garnish it with more crushed Oreos, chocolate chips, whipped cream... whatever you like!!