1 1/2 c. finely crushed Oreos/Hydrox cookies (about 18 cookies)
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 lg. eggs
2 tsp. vanilla
1 c. miniature chocolate chips
1 tsp. flour

Preheat oven to 300 degrees. Combine crumbs and butter; pat firmly on bottom of 9 inch spring-form pan. In large mixing bowl, beat cheese until fluffy. Add Eagle Brand condensed milk; beat until smooth. Add eggs and vanilla; mix well. In small bowl, toss together half chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature. Remove side of pan; chill. Garnish as desired.