INGREDIENTS:-

Cocoa powder -1 cup,
Cream Cheese -850Gr,
Granulated Sugar -1 1/2 cups,
Vanilla Extract  -2 tbsp,
Orange extract
Orange liqueur -1/4 cup,
Eggs -5
Mini chocolate chips -400Gr.

PREPARATION OF ORANGE CHOCOLATECHIP CAKE:-

•    Heat oven to 200 degrees F. Spray the interior of a 2-quart soufflé dish or 9-inch
Cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set                    .               aside.

•    In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and Spoon as necessary.
•     Mix in the remaining ¾ cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips.
•    Pour and scrape the batter into the prepared pan and place in the oven.
•     Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature.
•    Cover with a sheet of plastic wrap or wax paper and an inverted plate.
•     Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
•     Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
•    Cut with a long, sharp knife dipped in warm water to prevent sticking.