Passover Chocolate Chip Cheesecake

As it is Passover, there are many foods that cannot be eaten. Many of my favorite desserts cannot be eaten since they contain flour. One of those desserts is cheesecake, however there is a way to make a Passover friendly version. Using macaroons as a crust, you can create an amazingly delicious cheesecake that is Passover friendly.

Ingredients:

nonstick cooking spray

1 (10 oz.) can of chocolate chop macaroons 

2 tablespoons of melted butter

1 cup sugar

2 large eggs

1 cup sour cream

1 tablespoon vanilla extract

1 cup semi-sweet chocolate chips

3 (8 oz.) bars of softened cream cheese 

Glaze: 

3 ounces good quality milk chocolate broken into small pieces

1/2 cup heavy whipping cream 

Method: 

Preheat your oven to 350°F. Spray a 9 inch nonstick springform pan with nonstick spray. Place macaroons into a food processor. Pulse until the macaroons form into crumbs. Transfer into a medium mixing bowl. Mix in the melted butter. Press the crumbs into the prepared pan. In a stand mixer, beat the softened cream cheese until fluffy. Add the sugar and eggs to the cream cheese and beat until smooth. Beat in the sour cream and vanilla extract. Using a spatula, fold in the chocolate chips. Pour the batter into the prepared crust. Bake on the center rack uncovered for 1 hour. Turn off oven and leave the cake in the oven for an additional hour to cool. Remove from the oven and let cool at room temperature. While the cake is cooling at room temperature you may prepare the chocolate glaze. Place the small pieces of quality chocolate into a medium mixing bowl. Heat the cream in a small pot until it begins to simmer. Once at a simmer, pour the cream over the chocolate. Stir the cream and chocolate until it is smooth. Using an offset spatula, spread the chocolate over the top of the cheesecake. Refrigerate until you are ready to serve. Run a paring knife around the rim of the cheesecake to loosen it. Release the sides of the springform pan and cut into slices for serving.