Pastry crust
3 pkgs. (8 oz. each) cream cheese, softened
3/4 c. sugar
1 pkg. (10 oz.) frozen sliced strawberries
2/3 c. unsifted all-purpose flour
3 eggs
1 tsp. BLAIR strawberry flavoring
4 to 5 drops BLAIR red food coloring
1 c. mini semi-sweet chocolate chips
Sweetened whipped cream for garnish
Fresh strawberries for garnish

Prepare pastry crust, set aside. Beat cream cheese and sugar in large mixer bowl until smooth. Puree strawberries, with syrup, in blender, add to cream cheese mixture. Blend in flour, eggs, flavoring and food color. Stir in mini chocolate chips. Pour into prepared crust.

Bake at 450 degrees for 10 minutes, without opening oven door, decrease temperature to 250 degrees and continue to bake for 50 to 60 minutes or until set. Cool, loosen cake from side of pan. Cover, chill for several hours or overnight. Serve topped with sweetened whipped cream and fresh strawberries.

PASTRY CRUST FOR STRAWBERRY CHOCOLATE CHIP CHEESECAKE:

1/3 c. butter, softened
1/3 c. sugar
1 egg
1 1/4 c. unsifted all-purpose flour

Cream butter and sugar in small mixer bowl; blend in egg. Add flour, mix well. Spread dough on bottom and 1 1/2 inches up sides of a 9 inch spring form pan. Bake at 450 degrees for 5 minutes; cool.