Chocolate Chip Cheesecake (Oreo crust)

(Recipe orignally seen by me on the back of an Eagle Brand label. Also found here.)

Chocolate Chip Cheesecake

Equipment:

• 9" springform pan (I use the medium pan in my set of three)
• food processor (to chop up the Oreo cookies for the crust)
• hand-held beater to mix cream cheese

Ingredients:

Crust:
1/4 cup butter, melted
1 1/2 cups Oreo cookie crumbs (about 18 cookies) (I find the boxed "crumbs" don't taste as nice as chopping up the actual cookies)

Filling:
3 packages (250g / 8 oz. each) cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour

Directions:

Crust:
Combine butter and Oreo cookie crumbs. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth.

Add eggs and vanilla and mix well.

In a small bowl, combine 1/2 cup of chocolate chips with the 1 teaspoon
flour. Toss to coat. Stir into the cheese mixture. Pour over crust.

Sprinkle the remaining chocolate chips over top.

Bake for 1 hour at 300 degrees F, or until cake springs back when lightly touched. Cool to room temperature and then chill until serving.

Notes to self:

• after cheesecake is cooled (room temperature) open springform pan
• put cheesecake (and sides of springform pan) in the freezer
• when frozen, pry cheesecake off the bottom of (non-stick) springform pan with spatula
• cheesecake is now ready to travel to destination. It will thaw on the way and is OK to sit on the counter in the host's kitchen. Will be ready to eat!