1 1/2 c. finely crushed creme-filled sandwich cookies (about 18 cookies)
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
2 tsp. vanilla extract
1 c. mini chocolate chips
1 tsp. flour

Preheat oven to 300 degrees. Combine crumbs and butter; pat firmly on bottom of 9 inch 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. Chill. Remove side of pan. Garnish as desired. Refrigerate leftovers. Makes one 9 inch cheesecake.