Chocolate Chip Cheesecake

Crust:
1 pkg Duncan Hines® Moist Deluxe Devil Food cake mix
½ cup oil

Filling:
3 pkg (8oz each) Philadelphia Brand® cream cheese, softened
1½ cups sugar
1 cup dairy sour cream
1½ tsp vanilla
4 eggs
¾ cup miniature semisweet chocolate chips
1 tsp. flour

Combine cake mix and oil in large bowl, mix well. Press into bottom of greased 10” springform pan. Bake at 350° 22 to 25 minutes. Remove from oven. Increase oven temp to 450°

Place cream cheese in large bowl. Beat and gradually add sugar, sour cream and vanilla, mixing well until blended Add eggs, mixing only until
incorporated. Toss ½ cup of chips with flour. Fold into cheese mixture.
Pour filing onto crust. Sprinkle with remaining chips. Bake at 450° for
5 to 7 minutes. Reduce oven temp.to 250° and bake 60 to 65 minutes longer
or until set. Loose cake from sides of pan with knife or spatula Cool
completely on cooling rack. Refrigerate until ready to serve. Remove
sides of pan

12 to 16 servings

TIP” Place pan of water on bottom shelf of oven during baking to prevent
cheesecake form cracking.