1 1/2 c. finely crushed creme filled Oreo cookies, about 18
3 tbsp. melted butter
4 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla
2 (1 oz.) squares semisweet chocolate, melted
Chocolate glaze

Preheat oven to 350 degree. Combine cookie crumbs and butter. Press firmly into the bottom of a 9 inch springform pan that has been sprayed with Pam. In large mixing bowl, beat cheese until fluffy. (You can use your food processor for mixing the cream cheese, eggs, condensed milk flour and vanilla). If you don't have a food processor, beat in condensed milk to the fluffy cream cheese. Add eggs, flour and vanilla. Mix well. Divide the batter in half. Add chocolate to 1/2 of the batter and mix well. Pour the chocolate batter into the prepared pan. Top with the vanilla batter. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool. Top with the chocolate glaze. Chill thoroughly.

Chocolate glaze: In small saucepan, over low heat, melt 2 (1 oz.) squares semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat and spread over the cheesecake. Makes about 1/3 cup.

Yields 20 servings.