38 ounce packages Organic Valley Cream Cheese, softened
1cupOrganic Valley Eggnog
1-¼cupsStevia or sugar
4large Organic Valley Eggs
¼cupOrganic Valley Whipping Cream
¼cupOrganic Valley Sour Cream
2teaspoonspure vanilla extract
1tablespoonOrganic Valley Cultured Buttersoftened
2teaspoonpeppermint extract
1 10oz.bag mini chocolate chips
Instructions
Heat oven to 325°F.
In large bowl with electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, stopping to scrape down sides of bowl each time. On low speed, beat in whipping cream, sour cream, eggnog, peppermint and vanilla until well blended.
Bring a kettle of water to a boil for a water bath.
Use butter to grease bottom and sides of a 9-inch springform pan. Make sure bottom of pan is fully greased or chocolate chips will stick. Wrap a sheet of heavy duty foil over bottom and up sides of pan.
Pour chocolate chips into bottom of pan and distribute evenly. Pour cream cheese mixture on top of chocolate chips.
Place pan in a large roasting pan. Carefully pour boiling water into pan until it reaches half way up sides of pan. Bake on lowest oven rack until perimeter of cake is set but center will jiggle when pan is tapped (roughly 60-75 minutes).
Turn off oven; leave door ajar for 1 hour leaving cheesecake in oven. (Cheesecake will be golden brown on top, puff up and settle upon cooling.)
Transfer from water bath to a cooling rack; cool completely. Cover; chill at least 4 hours or up to 3 days before serving.
Dust with dark chocolate cocoa powder if desired upon serving.