Double chocolate chip cheesecake

This is a very easy cheesecake recipe . The hardest part is waiting for it to chill. I used  vanilla wafers for the crust which I love. There’s something about the smell of vanilla wafers and butter I just love. For the the topping is an easy zig zig effect with two squirt bottles. You can get it  from amazon , michaels or .99 stores.
Melt both chocolates pour in bottles, start with the chocolate then the white chocolate. Place cheesecake in front of you in angle, and squeeze, while squeezing move hands one side to the next back and forth. Do the same with the white chocolate, sprinkle both chips on  top and chill.

Pan:  9×9 pan  Bake: 40 mins  Chill: 3 hours

Ingredients
2  packages of 8 oz. of cream cheese softened
1/2 cup of sugar
1/2 tablespoon of vanilla extract
2 eggs
1   cups of chocolate chips
2 cups of finely crushed vanilla wafers

Crust
1 1/2 Vanilla wafers
5 Tablespoons butter, melted


Mix finely crushed cookies, and  melted butter until blended, press onto bottom of pan and bake for 5-6 mins.

Preheat oven at 350 . Beat cream cheese, sugar and vanilla in large bowl with mixer on med. speed until well blended . Then add eggs, and mix until it is blended all together. Stir in half a cup of chips. Pour into crust and  onto top and bake for 40 mins or until center is almost set.  Take out and set aside. And make topping

Topping: 

1 1/4 white chocolate chips

1 1/4 chocolate chips
Once cheesecake is out the oven, melt 1 1/4 cup  chocolate and 1 cup of white. {save 1/4 cup  of white chips later} Drizzle chocolate {in squirt bottles} in zig zag design, one chocolate at a time. Then take remaining white chips and sprinkle over the top. Chill for 3 hours.

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