I normally use only dark chocolate chips in this recipe as I don’t like my cakes and desserts to be overly sweet. However, on the last occasion, I didn’t have enough of either, so I used dark chocolate chips in the cheesecake filling, and milk chocolate chips to decorate the cake. This recipe is very forgiving so you can, of course, use whatever chocolate and whatever combination you like.
If you cannot buy chocolate chips where you live, or you don’t have any at home, a chopped up bar of chocolate would work just as well.
By accident, I used mini chocolate chips in the cheesecake filling and I found that I preferred their small texture to the larger chocolate chips. However, I used the larger (or normal-sized) chocolate chips to decorate the cake.