Chocolate Chip-Pecan Cheesecake

• 1-1/4 qt. OREO Pieces-Small
• 1 cup sugar
• 1 cup Unsalted butter, melted
• 3 qt. Cold milk
• 2-1/2 qt. JELL-O Brand Cheesecake Filling Mix
• 2 cups Chopped pecans, toasted
• 2 cups miniature semi-sweet chocolate chips

1. Mix OREO Pieces, sugar and butter until well blended.
2. Press firmly onto bottom and 1-1/2 inches up side of each of 4 (9-inch) springform pans; refrigerate until ready to use.
3. Pour milk into 12- or 20-quart mixer bowl.
4. Add cheesecake mix.
5. Beat with electric mixer fitted with wire whip attachment on low speed 30 seconds.
6. Scrape bowl.
7. Add pecans and chocolate chips.
8. Beat on medium speed 2 minutes.
9. DO NOT OVERBEAT.
10. Pour 1-1/4 quarts (5 cups) of the batter into each prepared crust.
11. Refrigerate at least 1 hour.

sugar, unsalted butter, milk, jello, pecans, semisweet chocolate chips

Taken from www.kraftrecipes.com/recipes/chocolate-chip-pecan-cheesecake-96944.aspx (may not work)