Warm Fudge Filled Cheesecake

1/2 cup butter or margarine, softened


1/3 cup sugar

1 cup all-purpose flour

1 tablespoon vanilla, divided

2/3 cup chopped pistachios

4 (8-ounce) packages cream cheese, softened

1 1/2 cups sugar

4 large eggs

1 (12-ounce) package semisweet chocolate mini-morsels

Sweetened whipped cream (optional)

Garnish: chocolate shavings

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

recipe source Southern Living 1998

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