Jennylou Sciancalepore, you are immortalized forever in this cheesecake. I have been using your recipe as my “go to” recipe since I first got my springform pan, over ten years ago:
Chocolate Chip Cheesecake
1 1/2 cups crushed Oreos (18 cookies, with the filling)
1/4 cup margarine/butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tsp. vanilla
1 cup chocolate chips
1 tsp. flour
Preheat oven to 300 degrees. Combine Oreos and margarine/butter (I do this in the food processor). Pat firmly into 9″ springform pan.
Beat cream cheese until fluffy. Add milk, eggs, and vanilla and mix well (I also do this part in the food processor). In a small bowl, toss together flour and 1/2 cup chips; stir into mixture. Pour into pan; sprinkle with remaining chips. Bake 1 hour. Cool; chill; remove sides of pan. Refrigerate leftovers.
Caution: the margarine may leak through your springform pan. Bake on a cookie sheet to avoid a mess!