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["COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps.", "", "MAKE THE CRUST:", "1. Preheat the oven to 325 degrees. Spray a 10"" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan.", "2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1"" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter.", "", "PREPARE A WATER BATH: Fill a large roasting pan with 1"" of water. Place the foil wrapped pan in the middle of the water bath.", "", "1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth.", "2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl.", "3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds.", "4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more.", "5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving."]
