CHOCOLATE CHIP CHEESECAKE WITH BROWNIE CRUST

INSTRUCTIONS

Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
Prepare the brownie mix as directed on the package. Transfer the batter to the prepared pan and spread evenly.
Bake according to the package directions, or until a pick inserted into the center comes out with moist crumbs.

Place the pan on a wire rack and allow the brownie to cool completely in the pan.
Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.

Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft to medium peaks form.
Fold the whipped cream into the cream cheese mixture, mixing just until combined. Gently stir in the chocolate chips.
Transfer the filling to the cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

NOTES
You can use any brownie recipe or mix that uses an 8-inch square pan.