Chocolate Chip Cheesecake!

After a glorious trip to Penzey's (Stacie's first time...) we scoured their catalog for delicious recipes and what sounds more delicious than chocolate chip cheesecake? (But really, name something and we will make that too!) We had a mini-cheesecake adventure a few weeks ago for a colleagues birthday which inspired our desire to make a full size cheesecake. Life slowed down, and the cheesecake began!

Here's the recipe:
1.5 C Graham Cracker Crumbs
1/3 C Cocoa Powder
1/3 C Sugar
1/3 C Butter, melted
3 8 oz pkgs of cream cheese, softened
1 Can Sweetened Condensed Milk
3 eggs
2 tsp. Vanilla
1 C Mini Chocolate Chips
1 tsp. flour

Preheat oven to 300. Combine the graham cracker crumbs, cocoa, sugar and melted butter and press evenly in the bottom of a 9-inch spring form pan. In a large bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the eggs and vanilla; mix well. In a small bowl, combine 1/2 cup of the chocolate chips with the flour to coat. Stir into the cream cheese mixture. Pour into the pan and top with the remaining chocolate chips. Bake at 300 for 60-80 minutes, until the cheesecake is set and not jiggly in the middle. Turn the oven off, crack the door, and cool in the oven for 1 hour. Remove from the oven and let stand until the pan is cool to the touch. Refrigerate for at least 4 hours. Once chilled, remove from the pan by running a thin knife around the pan edge, and then carefully remove the spring form.