Glaze:

1/2 c. mini milk chocolate chips
1/4 c. whipping cream

In small saucepan, over low heat, melt mini milk chocolate chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over pie.

Cheesecake:

2-3 oz. pkg. cream cheese, softened
1-14 oz. can Eagle Brand sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 c. mini milk chocolate chips
1 tsp. flour

Preheat oven to 350°F. With mixer, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla and mix well. Toss chips with flour. Stir into cheese mixture. Pour into pie crust.

Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.

Serves 8.