Chocolate Chip Cheesecake

Filling:

3 8-ounce packages cream cheese, cut into chunks

1 cup sugar

2 tablespoons flour

4 eggs

1⁄4 cup milk

1 teaspoon vanilla

1⁄2 cup chocolate chips

Crust:

1 teaspoon butter, softened

22 chocolate chip cookies

3 to 4 tablespoons unsalted butter, melted

Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set aside. Using Chopping/Mixing Blade and with processor running, drop cookies through food chute and process until an even crumb is formed. Continue process- ing, adding melted butter through the food chute until mixed. Pour crumbs into prepared springform pan and press crumbs evenly on bottom of pan. Bake in 425 degree oven for 10 minutes. Remove from the oven and cool on rack.

Filling: Using Chopping/Mixing Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to bake (without opening the oven door) for 45 minutes more or until cheesecake is set. When cooled, cover and refrigerate several hours or overnight.

Makes 16 servings.

Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath. Tear off a sheet of aluminum foil that extends about 6 inches larger than the springform pan. Place springform pan in center of foil and form foil up around the sides. This prevents water from leaking into the pan. Place the springform pan in a larger pan and fill larger pan with about 11⁄2 inches of hot tap water. Bake as directed.

Marissa’s Apple Crisp

6 large Golden Delicious apples,	Topping:
peeled and cored and cut to fit in	1⁄2 cup butter, melted
food chute (6 cups sliced)	1 cup flour
1 tablespoon lemon juice	1 cup sugar
1⁄2 cup sugar	1 teaspoon cinnamon
1 tablespoon flour
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg

Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and nutmeg. Stir to mix, then put apples in ungreased 2 quart baking dish. Using Chopping/Mixing Blade, place topping ingredients in work bowl and pulse until mixed. Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped with vanilla ice cream. Makes 6 servings.