1 1/2 c Chocolate cookie crumbs
1/3 c Sugar
1/3 c Butter or margarine; melted
3 pk (8oz) cream cheese; softened
1 cn (14oz) Eagle sweetened
-condensed milk
3 Eggs
2 ts Vanilla extract
1 c Miniature chocolate chips
1 ts Flour
Preheat oven to 300?F. Combine crumbs, sugar and butter; press firmly on
botton of 9-inch spring pan. In large bowl, beat cheese until fluffy.
Gradually beat in Eagle sweetened condensed milk until smooth. Add eggs
and vanilla; mix well.
In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese
mixture. Pour into prepared pan. Sprinkly remaining 1/2 cup chips evenly
over top. Bake 55 minutes or until center springs back when lightly
touched.
Turn oven off; allow cheesecake to cool in oven with door slightly open.
Chill. Refrigerate leftovers.
Yields
1 Servings