Chocolate Chip Cheesecake
One of Victoria’s favorite desserts.
1½ cups finely crushed creme-filled chocolate sandwich cookies
2 to 3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
2 teaspoons vanilla extract
1 cup (6 ounces) mini semi-sweet chocolate chips, divided
1 teaspoon all-purpose flour
Preheat oven to 300°F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and vanilla; mix well.
In small bowl, toss ½ cup chocolate chips with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining ½ cup chocolate chips evenly over top. Bake 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
TIP: For best distribution of chocolate chips throughout cheesecake, do not over soften or over beat cream cheese
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