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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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Preheat your oven to 450 degrees. Combine cream cheese, vanilla extract, egg, and 3/4 cup sugar. Beat until smooth. Add entire bag of mini semi-sweet chocolate chips (it looks like a lot, and it is, but it's so good). It's best to use a 10" springform pan for this recipe, just because it's easier. A regular baking pan will work, also, but the edges will bake differently. Crush the graham crackers and combine with the remaining 1/2 cup of sugar and melted butter. Cover the bottom of the pan to form the crust. Cook at 450F for 10 minutes, then reduce temperature to 350F and cook for an additional 45 minutes, or until top is lightly browned. It tastes best when you allow it to cool overnight in the fridge.