1/2 cup mini chocolate chips (optional)
5 large egg yolks
2 packages of 8oz cream cheese
1/2 cup raw sugar
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
9″ graham cracker or chocolate cookie crust
Let cream cheese soften for an hour out of the fridge.
Preheat oven to 400 degrees Fahrenheit.
Blend cream cheese with a hand mixer.
Add in egg yolks, sugar, lemon juice, vanilla extract and blend.
Pour the mixture into the pie crust.
Pour the chocolate chips on top and slowly stir with a knife or chopstick until they are just below the surface. Stirring them in too much will cause them to all sink to the bottom during baking.
Cover with an empty pie tin turned upside down. Alternately, ahead of time, take a large piece of tin foil and wrap it around the bottom of the pie tin.
Or use a colander. Once shaped, put the tin foil on top of the pie tin.
Place the covered cheesecake in the oven.
Cook at 400 degrees Fahrenheit for 15 minutes.
Lower to 350 degrees Fahrenheit and cook for 30 minutes.
Remove pie tin or tinfoil from top and bake uncovered for 15 minutes.
Let cool and refrigerate 2 hours before serving.