Double Chocolate Chip Cheesecake

• CRUST
• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• FILLING
• 3 (250 g) packages cream cheese, softened
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat)
• 3 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 8 ounces semisweet chocolate, melted and slightly cooled
• 1 1/2 cups chocolate chips (white or semisweet)

1. Preheat oven to 300u0b0F Grease a 9-inch springform pan.
2. Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
3. Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
4. Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
5. TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.

chocolate wafer crumbs, sugar, butter, filling, cream cheese, condensed milk, eggs, sour cream, vanilla, chocolate, chocolate chips

Taken from www.food.com/recipe/double-chocolate-chip-cheesecake-399844 (may not work)