CRUST:

2 c. crushed Oreo cookies
2 tbsp. butter, melted

FILLING:

3 eggs
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1/2 c. whipping cream
1 c. miniature chocolate chips

GLAZE:

1/4 c. miniature chocolate chips
1 tsp. shortening

Heat oven to 325 degrees. In medium bowl combine crust ingredients. Press in bottom and side of pie pan or springform pan. In large bowl beat eggs. Add cream cheese, sugar and vanilla; beat until smooth. Add whipping cream; blend well.

Stir in 1 cup chocolate chips. Pour into prepared crust. Bake at 325 degrees for 60-75 minutes until center is set. To minimize cracking, place shallow pan 1/2 full of hot water on lower oven rack during baking. Cool.

In small saucepan over low heat, melt 1/4 cup chocolate chips with shortening, stirring constantly. Drizzle over cooled cheesecake. Refrigerate several hours or overnight. Before serving, carefully remove sides if using springform pan. Yield: 12 servings.