Chocolate Chip Cheesecake
1½ cups chocolate cookie crumbs
1/3 cup sugar
1/3 cup margarine or butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened
Condenced Milk (NOT evaporated milk)
2 tsp. vanilla
1 cup mini chocolate chips
1 tsp. flour
Preheat oven to 300°. Combine crumbs, sugar & margarine;
press on bottom of 9" springform pan. In large mixer
bowl, beat cream cheese until fluffy. Gradually beat in
Eagle Brand until smooth. Add eggs & vanilla; mix well.
In small bowl, toss ½ cup chips with flour to coat;
stir into cheese mixture. Pour into prepared pan.
Sprinkle remaining ½ cups chips evenly on top. Bake 55
min. or until center springs back when lightly touched.
Turn oven off; allow cheesecake to cool in oven with
door slightly open. Chill. Refrigerate leftovers.