1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
3 (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips or 8 (1 oz.) semi-sweet squares, melted
4 eggs
2 tsp. vanilla extract

Preheat oven to 350 degrees. Combine butter, crumbs and sugar. Pat firmly in bottom of 9 inch springform pan.

In large bowl beat cheese until fluffy. Add milk; beat until smooth. Add remaining ingredients and mix well. Pour in pan.

Bake 1 hour and 5 minutes or until cake springs back when touched. Cool at room temperature, then chill. When chilled, remove from pan. Keep cheesecake refrigerated.