2 Oreo Cookie Crusts
1 bag of Chocolate chips or Hershey’s Swirled Chips
2 packages (8 oz. Each) of cream cheese, softened
½ cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
¾ cup Carnation Evaporated Milk
½ cup sour cream
(1.) This recipe can easily be halved to make only one cheesecake in a pre-made Oreo Cookie Crust.
(2.) Instead of using two cookie crusts, continue to make the entire recipe as called for and pour into a cheesecake/springform pan. (For the crust, mix butter and crushed chocolate graham crackers. Smooth along the bottom of the pan.)
Preheat oven to 300 degrees. Cover bottom of crust with handful of chocolate chips.
Beat cream cheese, sugar and vanilla extract in large bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with morsels.
Bake for 25 minutes. Cover loosely with foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves. Place in refrigerator immediately; refrigerate for 2 hours or until firm.