1 1/2 c. crushed Oreos (1 lb.)
1/4 c. butter, melted
3 (8 oz.) pkg. 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 cookie crumbs and butter. Pat firmly on bottom of 9 inch springform pan. In a large mixing bowl, beat cheese until fluffy. Add Eagle Brand; beat until smooth. Add eggs and vanilla; mix well.

In a small bowl toss together 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips 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.