Chocolate Stuffed Cheesecake

Photo: Tracy Wilson

Ingredients

1/2 cup butter, softened

cup sugar

1 cup all purpose flour

1 tablespoon vanilla, divided

2/3 cup pistachios (Walnuts or almonds are fine)

4 packages (8 oz.) cream cheese

1 1/2 cups sugar

4 large eggs

1 package (12 oz.) of mini semi-sweet chocolate morsels

Sweetened Whipped cream (optional)

Chocolate shavings (optional)

Preparation

Beat butter until creamy and add sugar. Gradually add flour. Stir in 1 teaspoon of the vanilla, and the nuts. Press into bottom and up sides of springform pan.

Bake at 350 for 10-13 minutes or until golden. Cool on wire rack.

Beat cream cheese until light and fluffy, add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time and beat just until yellow disappears. Stir in remaining 2 teaspoons vanilla.

Pour in 1/2 the batter and sprinkle chips to measure within 3/4 inches of the edge. Top with remaining batter, starting at outside edge and work into center. Place cheesecake on baking sheet and bake at 350 for one hour or until set in center. Cool for 1 hour on wire rack and serve with whipped cream. Garnish with shaved chocolate if desired.