3/4 c Quick rolled oats
3/4 c Chopped walnuts or pecans
3/4 c Light brown sugar
1/2 ts Ground cinnamon
1/4 c Butter or margarine; melted
24 oz Cream cheese
1/3 c Dark brown sugar
1/3 c Dark corn syrup
5 ts Cornstarch
3 Eggs
1 Egg yolk
1 1/2 ts Vanilla extract
1 c Chocolate chips
In a medium bowl, stir together the oats, nuts, brown sugar
and cinnamon. Add melted butter and stir until well
combined. Press evenly into the bottom of a greased 9-inch
springform pan. Bake at 350F for 18-20 minutes or until
light brown. Set aside to cool.
In a large bowl, combine cream cheese, brown sugar, corn
syrup and corn starch. Beat with mixer until smooth. Add
eggs, and egg yolk, one at time, beating well after each
addition. Stir in vanilla extract. Pour mixture over crust.
Bake at 350F for 15 minutes. Lower the temperature to 225F
and bake for 40 minutes. Sprinkle the chocolate chips over
top of cake and bake for 35 minutes or until the top no
longer looks wet or shiny.
Remove cake from oven and run a knife around the inside
edge of pan. Turn oven off; return the cake to the oven for
an additional hour. Chill, uncovered overnight.
