At this point in pregnancy, I can’t really say I have cravings. I think it’s just my natural disposition to turn our pantry inside out looking for chocolate after every meal. The only difference is that for nine months I can blame my genetically ingrained sweet tooth on the fact that I am growing another human being inside me right now.

Davey is what you may call an enabler. He gives into my requests for homemade chocolate chip cookies on an all too-often basis. He is always agreeable to trying a new recipe– (maybe because I have learned that to get a man to bake, you have to make it a competition. So, I say things like, “I bet my batch of cookies will turn out better than yours.” Before you know it, I have two batches of cookies to devour. 75% of the time I tell him he wins, hands down. Best baker in the house. The other 25% of the time I say vague statements like “something’s missing…” It’s a form of classical conditioning that keeps the competition alive for a man. Whatever gets me more cookies. Maybe it is the pregnancy hormones that makes me manipulate my way to more sweets)

Here is a new recipe we tried the other day from our Nestle Cookbook.

CHOCOLATE CHIP CHEESECAKE

Crust
1.5 c crushed chocolate sandwich cookies
2 T butter, melted
2 c semi-sweet chocolate morsels, divided

Combine cookies and butter in bowl until moistened, then press onto the bottom of a 9-inch springform pan. Sprinkle with 1 cup morsels.

Filling
2 8-oz packages cream cheese
0.5 c granulated sugar
1 T vanilla extract
2 large eggs
2 T all-puropse flour
0.75 c evaporated milk
0.5 c sour cream

Beat cream cheese, sugar, and vanilla extract in large bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake 25 minutes at 300 degrees F. Cover loosely with aluminum foil, then bake for an additional 30-40 minutes. Refrigerate immediately for 2 hours or until firm.

Makes 12 to 14 servings.

Enjoy!