1 1/2 c. finely crushed Oreos (about 18 cookies)
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla
2 (1 oz.) sq. semi-sweet chocolate, melted
Chocolate Glaze

Preheat oven to 350 degrees. Combine crumbs and butter; press firmly on bottom of pan. In large mixer bowl beat cheese until fluffy. Gradually add milk until smooth. Add eggs, flour and vanilla; mix well.

Divide batter in half. Add chocolate to 1/2 and mix well. Pour into pan (over crust). Top with vanilla batter. Bake 50 minutes or until center springs back when touched. Cool and top with Chocolate Glaze. Chill.

Chocolate Glaze: In small pan over low heat melt 2 ounce semi-sweet chocolate with 1/4 cup whipping cream. Cook until thickened and smooth. Remove and spread over cheesecake.