Chocolate Chip Cheesecake(Makes 10 To 12 Servings)

• 1 1/2 c. graham cracker crumbs
• 1/3 c. Hershey's cocoa
• 1/3 c. sugar
• 1/3 c. butter or margarine, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 3 eggs
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 tsp. vanilla extract
• 1 c. Hershey's mint chips semi-sweet chocolate, divided
• 1 tsp. all-purpose flour

1. Heat oven to 300u0b0.
2. In bowl combine graham cracker crumbs, cocoa, sugar and butter.
3. Press evenly on bottom of 9-inch spring-form pan.
4. In large mixer bowl, beat cream cheese until fluffy.
5. Gradually add sweetened condensed milk, beating until smooth.
6. Add eggs and vanilla.
7. Mix well.
8. In small bowl, toss 1/2 cup mini chips with flour to coat.
9. Stir into cheese mixture. Pour into prepared pan.
10. Sprinkle remaining chips evenly over top. Bake 1 hour.
11. Turn oven off.
12. Allow to cool in oven 1 hour. Remove from oven; cool to room temperature.
13. Refrigerate.

graham cracker crumbs, cocoa, sugar, butter, cream cheese, eggs, condensed milk, vanilla extract, mint chips, allpurpose flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386957 (may not work)