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

Preheat oven to 300 degrees. Combine crumbs and butter. Pat firmly on bottom of 9" springform pan. In large mixer bowl, beat cheese until fluffy. Add Eagle Brand. Beat until smooth. Add eggs and vanilla; mix well. In small bowl, toss together 1/2 cup 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 and keep refrigerated.