Warm Fudge Filled Cheesecake              
Posted by: Elaine Sun, 25 Jul 2004, at 12:43 p.m.


1/2 C. butter or margarine, softened
1/3 C. sugar
1 C. all-purpose flour
1 T. vanilla extract, divided
2/3 C. chopped pistachios
32 oz. cream cheese (at room temperature)
1 1/2 C. sugar
4 large eggs
1 (12 oz.) pkg. semisweet chocolate chips
Sweetened whipped cream (optional)
Chocolate shavings (for garnish)

Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and pistachios. Press onto bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Bake at 350°F for 12 to 15 minutes or until golden. Cool on a wire rack.

Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating until yellow disappears. Stir in remaining 2 teaspoons vanilla extract. (Do not over mix.)

Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet. Bake at 350°F for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream.