1 1/2 c. finely crushed creme-filled chocolate cookies (16-18), such as Oreo or Hydrox
1/4 c. melted butter
3 (8 oz) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
3 eggs
2 tsp. vanilla
1 c. miniature semi-sweet chocolate morsels, divided
1 tsp. all-purpose flour

Combine cookie crumbs and melted butter; pat firmly into the bottom of a 9-inch springform pan. Beat cream cheese until fluffy with an electric mixer. Add sweetened condensed milk; beat until smooth. Beat in eggs and vanilla. Mix well.

In a small bowl, toss 1/2 cup chocolate morsels with flour to coat; stir into cream cheese mixture. Pour batter into cookie crust in pan. Sprinkle remaining 1/2 cup chocolate morsels over top. Bake in a preheated 300 degree oven for 1 hour, or until cake springs back. Be careful not to brown top too much. Cook cake to room temperature, then refrigerate. Remove springform ring from chilled cake.