1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar

Combine butter, crumbs, and sugar. Pat firmly in 9 inch spring form pan. Set aside.

3 (8 oz.) pkgs. cream cheese
1 (14 oz.) can condensed milk (sweetened)
3 eggs, room temperature
2 tsp. vanilla
1 c. mini chocolate chips
1 tsp. flour

Preheat oven to 300 degrees. In large mixer bowl, beat room temperature cheese until fluffy. Add condensed milk, add eggs and vanilla, mix well. Do not overbeat. In small bowl, toss together 1/2 cup of chips with flour to coat. Stir into cheese mixture. Generously butter the sides of the pan. Pour into prepared pan. Sprinkle remaining chips over the top.

Bake 1 hour or until cake springs back when lightly touched. Slowly cool the cheese cake by leaving the door ajar for at least 30 minutes. Serve at room temperature. Garnish as desired.