1 package Glutino chocolate cream sandwich cookies, crushed
1/4 cup butter, melted
4 packages Neufchatel (light cream cheese), room temperature
4 eggs, room temperature
3/4 cup sugar
1/2 tablespoon vanilla
12 oz. mini semi-sweet chocolate chips
Preheat oven to 350 degrees.
Form the crushed cookies and melted butter into a crust in the bottom of a spring form pan. Bake for 10 minutes. Let stand for at least 5 minutes.
Place the Neufchatel, still in its packages, into a bowl of hot water. After soaking, turn out the Neufchatel into a medium mixing bowl. The cheese should be soft and warm. This will make for a creamy cheese cake. Add the eggs, sugar, and vanilla to the cheese and beat with an electric mixer on low until no lumps remain. Fold in the mini chocolate chips. Pour into the crust.
Bake at 350 for 1 hour. If the middle seems soft, that's fine as it will set as it cools. I have baked it longer, though, sometimes up to 75 minutes.
Once out of the oven, run a knife along to outside edge to loosen it. This should help the cheese cake not crack, although mine usually still does. Cool in the pan on a wire rack, and then refrigerate. Do not cover right away in the fridge as steam will condense on the cheese cake. Cover after about two hours to avoid smells being absorbed. When cutting the cake, always wipe off the knife after each cut.