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Ingredients
- 1 1/2 c. Chocolate cookie crumbs
- 1/3 c. Sugar
- 1/3 c. Butter or possibly margarine, melted
- 3 pkt (8oz) cream cheese, softened
- 1 can (14oz) Eagle sweetened condensed lowfat milk
- 3 x Large eggs
- 2 tsp Vanilla extract
- 1 c. Miniature chocolate chips
- 1 tsp Flour
Directions
- Preheat oven to 300 F. Combine crumbs, sugar and butter; press firmly on botton of 9-inch spring pan. In large bowl, beat cheese till fluffy.
- Gradually beat in Eagle sweetened condensed lowfat milk till smooth. Add in Large eggs and vanilla; mix well.
- In small bowl, toss 1/2 c. chips with flour to coat; stir into cheese mix. Pour into prepared pan. Sprinkly remaining 1/2 c. chips proportionately over top. Bake 55 min or possibly till center springs back when lightly touched.
- Turn oven off; allow cheesecake to cold in oven with door slightly open.
- Chill. Chill leftovers.
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