Warm Fudge-Filled Cheesecake

Ingredients

• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1 cup all-purpose flour
• 1 tablespoon vanilla extract, divided
• 2/3 cup chopped pistachios
• 32 ounces cream cheese (at room temperature)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 (12 ounce) package semisweet chocolate chips
• Sweetened whipped cream (optional)
• Chocolate shavings (for garnish)

Instructions

1. Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well.
2. Gradually add flour, beating at low speed until blended.
3. Stir in 1 teaspoon vanilla extract and pistachios. Press onto the bottom and 1 1/2 inches up side of a 9 inch springform pan.
4. Bake at 350 degrees F for 12 to 15 minutes or until golden.
5. Cool on a wire rack.
6. Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
7. Add eggs, one at a time, beating until yellow disappears.
8. Stir in remaining 2 teaspoons vanilla extract. (Do not overmix.)
9. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
10. Pour in remaining batter, starting at outer edge and working toward center.
11. Place cheesecake on a baking sheet.
12. Bake at 350 degrees F for 1 hour or until set.
13. Cool on a wire rack 1 hour.
14. Serve slightly warm with sweetened whipped cream.