1-1 1/2 c. finely crushed creme-filled chocolate sandwich cookies (18 cookies)
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla extract
2 (1 oz.) sq. semi-sweet chocolate, melted

Preheat oven to 350 degrees. Combine crumbs and butter; press firmly on bottom of 9 inch springform pan.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to 1/2 of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50-55 minutes or until cake springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill thoroughly. Refrigerate leftovers.

CHOCOLATE GLAZE:

In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake.