Snickers Chocolate Chip Cheesecake

Do you love easy recipes? How about easy recipes that make you look like a professional baker who slaved in the kitchen for hours over the perfect, delectable dessert? If the answer's yes then this, my friends, is the recipe you've been looking for. Five minutes after walking into your kitchen, you'll be placing a crowd-pleasing cheesecake in the oven. In-laws coming to visit? Whip this bad boy up and they'll love you forever, plus come back to visit regularly. That's exactly what you want, right?
Back in college, my friends and I had a go-to cheesecake recipe that we whipped up from time to time when we wanted an easy, filling dessert. I'm not sure where the recipe came from, probably the Betty Crocker cookbook (ol' Betty always comes through). I decided to throw in Snickers because Z and I are obsessed with Adam's Peanut Butter Cheesecake from the Cheesecake Factory, and chocolate chips just deserve an appearance in any recipe. Period. The Snickers definitely make this recipe; the caramelly, milk chocolate mixed with the soft, creamy cheesecake will leave you eating out of the pan (don't ask how I know that...).
Super easy, super delicious. Zach just cried a little when I told him Bear ate the last slice. You know you have a problem when you blame it on the baby.

You'll need:
-3 (8 oz.) pkg. brick cream cheese, softened
-3/4 cup sugar
-1 tsp. vanilla
-3 eggs
-1 pie crust (I used a Keebler Chocolate Ready Crust)
-6 fun-size Snickers bars (or 3 regular-size)
-1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop Snickers up into bite size pieces. Gently stir Snickers and 3/4 cup chocolate chips into cream cheese mixture. Pour into pie crust; sprinkle with remaining chocolate chips. Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Happy baking, friends!