Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 0.25 cup granulated sugar
  • 1 pinch fine sea salt
  • 16 oz full-fat brick cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1.5 cups cold heavy whipping cream
  • 1 cup mini semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Freeze to set while preparing the filling.
  2. In a chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form. In a separate large bowl, beat the softened cream cheese and powdered sugar for about 3 minutes until smooth. Stir in the vanilla extract.
  3. Gently fold the whipped cream into the cream cheese mixture in three stages to maintain aeration. Fold in the mini chocolate chips. Pour into the prepared crust, smooth the top with an offset spatula, and refrigerate for at least 3 hours or until firm.