CAKE:

18 Oreo cookies
3 (8 oz.) pkgs. cream cheese, may use Neufchatel
14 oz. can Eagle Brand sweetened condensed milk
3 eggs (or egg substitute)
2 tsp. vanilla
1 c. mini chips (Hershey)
1 tbsp. flour

FROSTING:

1 c. powdered sugar
2-3 tbsp. sour cream
1 tsp. vanilla

Preheat oven to 300 degrees. Crush Oreo's with rolling pin (centers and all). Press crumbs into 10 inch springform pan.

In mixing bowl, beat cream cheese until fluffy. Add sweetened condensed milk, beating just until smooth. Add eggs and vanilla until blended.

In a small bowl combine 1/2 cup chips and 1 tablespoon flour. Stir chips into cheese mixture. Pour carefully over crust in pan. Sprinkle with remaining chips. Bake one hour or until cake springs back when lightly touched. Cool completely.

Combine powdered sugar, vanilla and 2 tablespoons sour cream to make frosting. Spread over "well" in center of cake. Garnish with chocolate "leaves" or curls. (Cake may crack in middle as it cools - that's okay, even customary.)