1 c. Quaker oats (quick or old fashioned, uncooked)
1/3 c. finely chopped almonds
1/3 c. firmly packed brown sugar
1/3 c. butter flavor or regular Crisco, melted

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
1 1/2 tsp. vanilla
3 eggs
1/3 c. milk or strong coffee
1 c. mini semi-sweet chocolate pieces
2 tsp. all-purpose flour

Heat oven to 350 degrees. For crust: Combine all ingredients; mix well. Press onto bottom and 1 inch up sides of 9 inch springform pan or onto bottom only of 13 x 9 inch baking pan. Bake 10-15 minutes or until golden brown. Cool completely.

For filling: Beat first 3 ingredients at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk. Reserve 1 tablespoon chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces. Bake 50-60 minutes (45 minutes for 13 x 9 inch) or until almost set. Cool completely; loosen side with knife and remove rim. Store covered in refrigerator. 16 servings.