Chocolate Chip Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chip
• 1 teaspoon flour
• 1 (9 inch) graham cracker pie crusts
• 12 cup mini chocolate chip
• 14 cup heavy whipping cream

1. Filling: Preheat oven to 350 degrees.
2. With mixer, beat cream cheese until fluffy; gradually beat in Eagle Brand Milk until smooth.
3. Add egg and vanila; mix well.
4. Toss chocolate chips with flour; stir into cream cheese mixture.
5. Pour into crust.
6. Bake 35 minutes or until center springs back when lightly touched.
7. Cool and top with glaze.
8. Serve chilled.
9. Store leftovers covered in refrigerator.
10. Chocolate Glaze: In a small saucepan, over low heat, melt chocolate chips and whipping cream; cook and stir until thickened and smooth.
11. Immediately spread over cheesecake.

cream cheese, condensed milk, egg, vanilla, chocolate chip, flour, graham cracker pie crusts, chocolate chip, heavy whipping cream

Taken from www.food.com/recipe/chocolate-chip-cheesecake-177359 (may not work)