Creamy Chocolate Chip Cheesecake

Ingredients:
1 cup chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter
3 packages (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
3 large eggs
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Instructions:
1. Combine crumbs and melted butter.
Pat evenly over bottom and about 3/4 inch
up the side of a removable-rim
8-inch cheesecake or cake pan (at least 1
3/4 in. deep).

2. In a food processor or bowl, whirl or beat
cream cheese, milk, egg, and vanilla until
very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly
sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only
slightly in the center when gently shaken,
about 30 minutes.

5. Run a thin-bladed knife between cake and
pan rim. Refrigerate cake, uncovered, until
cool, at least 2 1/2 hours. Serve, or if making
ahead, wrap airtight when cool and chill
up to 2 days. Remove pan rim and cut cake
into wedges.

Yield: Makes 10 servings