1 1/2 c. finely crushed Oreos
1/4 c. butter, melted
3 (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
2 tsp. vanilla
1 c. miniature chocolate chips
1 tsp. flour

Preheat oven to 300 degrees. Combine crumbs and butter; pat firmly on bottom of 9-inch springform pan.

In large mixer bowl, beat cheese until fluffy. Add Eagle Brand; beat until smooth. Add eggs and vanilla; mix well.

In small bowl, toss together 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan. Garnish as desired. Refrigerate leftovers. Serves 8.