(Makes one 9-inch cheesecake)
Preheat oven to 300°
20 finely crushed creme-filled chocolate sandwich cookies.
4 tablespoons melted margarine or butter.
3 – 8-ounce packages of softened cream cheese.
1 – 14 ounce can Eagle Brand Sweetened Condensed Milk.
2 teaspoons vanilla extract.
1 – 1/2 cup mini chocolate chips, divided.
1 teaspoon flour.
Combine the crushed cookie crumbs and margarine, pressing firmly in the bottom of a nine-inch springform pan or a 13×9-inch baking pan.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add the eggs and vanilla than mix well.
Toss 3/4 cup of the mini chocolate chips with flour to coat as well as possible as this helps them to float in the cake while baking.
Stir the coated mini chocolate chips into the cheese mixture and pour on top of the prepared cookie crumb base in the spring form pan.
Sprinkle the remaining 3/4 cup uncoated mini chocolate chips evenly over top. Bake for one hour at 350 degrees or until center springs back when lightly touched. Run a knife around the outside edge of the spring form pan.
Cool, chill, and enjoy!