Chocolate Chip Cheesecake



  • 2 1/4 cups chocolate graham cracker crumbs
  • 12 oz pkg Nestle mini chips
  • 2/3 cup butter melted cooled to room temp (this equals 10.5 tbsp)
  • 1/2 cup milk
  • 1 envelope unflavored gelatin
  • 2- 3 oz pkgs of cream cheese
  • 14 oz can sweetened condensed milk
  • 8 oz container of Cool Whip generic is fine


  1. In a bowl, combine graham cracker crumbs, 1 cup of the mini chips and the cooled, melted butter; mix well. Pat mixture into a 9? springform pan, covering bottom and 2.5? up the sides, set aside.
  2. In small saucepan, combine milk and gelatin. Set aside for one minute, then cook over low heat, stirring constantly until gelatin is dissolved. Set aside.
  3. In a bowl, use a mixer to beat the cream cheese until creamy. Bat in the sweetened condensed milk and gelatin mixture. Fold in remaining mini chips and Cool Whip. pour on top of crust in springform pan. Chill in the refrigerator for several hours.
  4. To remove pan, loosen the sides of the cheesecake and crust with a butter knife or decorating spatula. Be sure it is loosened before opening the spring or it will separate your cake! Hold the bottom of the pan in one hand, undo the spring with the other and slide the spring portion down rather than up, it’s easier to remove. Use a spatula to loosen the bottom of the pan from the crust and carefully slide onto a serving plate.