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

Preheat oven to 350 degrees. Combine crumbs and butter. Press firmly on bottom of 9 inch pan. In large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well.

Divide batter in half. Add chocolate to 1/2 of batter. Bake 50-55 minutes or until cake springs back when lightly touched. Cool. Top with chocolate glaze. Chill thoroughly. Refrigerate leftovers.

Chocolate Glaze: In small saucepan over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Spread over cheesecake. Makes about 1/3 cup. Glaze can be doubled.