1 1/2 c. finely chrushed creme filled chocolate sandwich cookies
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle brand milk
3 eggs
2 tsp. vanilla extract
1 c. mini chocolate chips
1 tsp. flour

Preheat oven to 300 degrees. Combine crumbs and butter; pat firmly on bottom of 9 inch spring form pan. In large mixer bowl, beat cheese until fluffy. Add milk and beat until smooth; add eggs and vanilla and mix well. In small bowl, toss together 1/2 cup chips with flour to coat; stir in cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top and bake 1 hour or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan and garnish as desired. Refrigerate leftovers.