Ingredients:
2 (3-ounce) packages cream cheese, softened
1(14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup (6 ounces) mini chocolate chips
1 teaspoon flour1 (8- or 9-inch) prepared chocolate graham cracker
crustChocolate Glaze (recipe follows)Chocolate Curls (optional)
InstructionsPreheat oven to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in EAGLE BRAND® until smooth. Add egg and vanilla; mix well.Toss chocolate chips with flour; stir into cream cheese mixture. Pour into crust.Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and chocolate curls (optional). Serve chilled. Store leftovers covered in refrigerator.
Notes: Chocolate Glaze: Melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over cheesecake. Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot. To make chocolate shavings, you need a good quality of chocolate in block form. Using a vegetable or potato peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings. Keep the shavings in a covered container in the refrigerator until needed.
