The addition of a cup of miniature chocolate chips results in a cheesecake sensation!
INGREDIENTS (for 1 servings):
- 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
- 2 1/2 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 mini semi-sweet chocolate chips
- 1 teaspoon flour
PREPARATION:
Preheat oven to 300 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chocolate chips with flour to coat; stir into cream cheese mixture.
Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Refrigerate leftovers.
Tip:For best distribution of chips throughout cheesecake, do not over soften or over beat cream cheese.