1 c. graham cracker crumbs
4 tbsp. sugar
1 tbsp. cocoa
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese (softened)
1 (14 oz.) can Eagle Brand milk
3 eggs
2 tsp. vanilla
1 c. mini-chocolate chips
1 tsp. vanilla

Preheat oven to 300 degrees. Mix melted butter with crushed graham crackers, sugar, and cocoa. Press into bottom of a 9-inch springform pan. Beat cream cheese until fluffy; add Eagle Brand milk, beat until smooth. Add eggs and vanilla, beat until smooth.

In a small bowl mix 1/2 of chocolate chips with flour. Add to cheese mixture. Pour into springform pan. Sprinkle remaining chips on top. Bake 1 hour or until it springs back. Cool to room temperature, then refrigerate.