Chocolate Chip Cheesecake
Contributed by Diane S.

Prep Time: 15 Minutes
Makes 10-12 servings

2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup (6 ounces) mini semi-sweet chocolate chips
1 teaspoon unsifted flour
1 (6-ounce) packaged chocolate flavored crumb pie crust
Chocolate Glaze (recipe below)
Chocolate curls, optional


1.  Preheat oven to 350.  With mixer, beat cheese until
fluffy; gradually beat in Eagle Brand until smooth.  Add
egg and vanilla; mix well. Toss chips with flour; stir into
cheese mixture.  Pour into crust.

2.  Bake 35 minutes or until center springs back when lightly
touched. Cool on wire rack for 2 hours.

3.  Spread Chocolate Glaze over cheesecake.  Chill in
refrigerator at least 4 hours.  Garnish with chocolate curls if
desired.  Store leftovers covered in refrigerator.

Chocolate Glaze: Melt 1/2 cup (3 ounces) mini-chocolate chips
with 1/4 cup whipping cream; cook and stir until thickened and
smooth. Immediately spread over cheesecake.