Baked Cheesecake RecipeCrust: 2 cups soft macaroon cookie crumbs 3 tablespoons melted, unsalted butter Preheat oven to 325 degrees. Combine the crumbs and butter then press into the bottom and slightly up the sides of a 9 inch spring form pan. Wrap the outside bottom of the pan securely with aluminum foil and bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool. Increase oven temperature to 350 degrees. Filling: 1 (8 ounce) package of softened cream cheese 1/4 cup granulated sugar 1 egg 1 and 1/2 tablespoons lemon juice 1/4 cup milk chocolate chips With an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar, egg and lemon and mix until blended and smooth. Spread 1/4 cup of the chocolate chips over the crust and pour the filling over top. Topping: 3 tablespoons seedless raspberry jam 1/4 cup milk chocolate chips Heat the raspberry jam just until liquid and drizzle over top of the filling. Sprinkle the remaining 1/4 cup of milk chocolate chips over the top and bake at 350 degrees for about 35 minutes or until almost set. Remove from the oven and cool at room temperature after loosening the cake from the edges of the pan with a sharp knife but not removing the rim. Refrigerate for several hours before removing the rim and serving.
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