Creamy Cinnamon Chips Cheesecake
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 cartons (8 oz. ea.) dairy sour cream
3 eggs, slightly beaten
1-2/3 cups (10 oz.) cinnamon chips, divided
1 teaspoon shortening (no substitutions)
Heat oven to 325ºF. Combine graham cracker crumbs, 2 tablespoons sugar and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes.
Increase oven temperature to 350ºF. Beat cream cheese, 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
Pour half of filling into prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1-1/3 cups chips evenly over filling in pan. Carefully spoon remaining filling over chips. Place on shallow baking pan.
Bake about 1 hour or until center is almost set. Remove from oven; cool 10 minutes on wire rack. Using knife or narrow metal spatula, loosen cheesecake from side of pan. Cool on wire rack 30 minutes more. Remove side of pan; cool 1 hour.
Combine shortening and reserved 1/3 cup chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir until chips are melted. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake.