1 box two-layer yellow or white cake mix
1/2 cup butter, softened
3 8-ounce packages cream cheese, softened
1/2 cup sugar
3 tablespoons flour
1 teaspoon vanilla
3 eggs
1 1/2 cup chocolate chips, divided
1/2 cup brown sugar
1 cup pecans, chopped

Preheat oven to 325 degrees. Combine cake mix and butter in a large bowl and beat until crumbly. Reserve one cup of this mixture. Press remaining crumbs into the bottom and 1/2 inch up the sides of a 10-inch spring form pan.
Combine cream cheese, sugar, flour and vanilla in a large bowl and mix well. Add eggs and beat with electric mixer for 1 minute. Stir in 1 cup of chocolate chips by hand. Pour this filling over crust in spring form pan.
Combine reserved cup of crumbs with brown sugar, pecans and 1/2 cup chocolate chips. Sprinkle over cream cheese filling. Bake at 325 degrees for 65 to 75 minutes or until center of cheesecake is set and top is golden. Cool 30 minutes; loosen from sides of pan with a thin knife before removing pan. Chill in refrigerator for at least 4 hours before serving and store remainder in refrigerator.

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