Chocolate Chip Cheesecake

Ingredients

• 1.5 tablespoons butter melted
• 0.5 cup chocolate chips miniature
• 3 oz chocolate wafer cookie crumbs reduced-fat
• 14 oz nonfat condensed milk sweetened canned
• 24 oz nonfat cream cheese 
• 3 large egg whites 
• 2 teaspoons vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• cake form

Directions

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350 oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours.
6. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days.
7. Remove pan rim and cut cake into wedges.