Echolier Eats: Miss Conerly’s Chocolate Chip Cheesecake




1 1/2 cup finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)

2 to 3 tablespoons margarine or butter, melted

3 (8-ounce) package cream cheese, softened

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

3 eggs

2 teaspoons vanilla extract

1 cup mini chocolate chips

1 teaspoon flour



1) Preheat oven to 300 degrees.

2) Combine cookie crumbs and margarine;

press firmly on the bottom of a 9- inch springform pan.

3) In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened

condensed milk until smooth. Add eggs and vanilla; mix well.

4) In a small bowl, toss 1/2 cup chips with flour to coat; stir into cheese

mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips

evenly over top.

5) Bake one hour or until cake springs back when bite be

touched. Cool to room temperature. Chill thoroughly. Garnish as

desired. Refrigerate leftovers.


Tip: for best distribution of chips throughout the cheesecake, do not

over soften or over beat cream cheese.