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1
Preheat the oven to 325F.
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2
Batter: Place the egg yolks in a food processor for 5seconds, then add the cream cheese and beat until smooth.
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3
Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth.
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4
Beat the egg whites and fold into the cheese mixture.
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5
Set aside.
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6
Crust: Soften butter and combine with graham crackercrumbs.
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7
Mix until fully blended, e.g.
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8
they will form a ball whensqueezed in your hand or by a spoon.
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9
Pat the crust into the sides andbottom of a springform pan about 9-inches in diameter.
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10
Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan.
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11
Add another generous layer of chips to the topof the cake.
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12
Place the filled pan into the preheated oven.
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13
Baking time will vary from about 30 minutes to 2 hours.
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14
Cooking time depends on whether you want a soft, gooey New York style cheesecake (shorter) to a fluffysouffle-like cheesecake (longer).
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15
The longer you cook it, the fluffier it gets.
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16
When the cake starts to rise like a souffle, start checking to see if it is done.
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17
It will just about double in volume, and should not flow overthe sides of the pan.
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18
If the cake shimmers like Jello when shaken, it is done.
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19
Alternatively, if a knife inserted comes out clean, the cake is over-cooked: the knife should be very lightly coated with batter
