Chocolate Chip Cheesecake I
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour
Combine graham cracker crumbs, sugar, cinnamon and margarine. Press into the bottom of a 9-in. springform pan. Bake at 350ºF for 10 minutes. Remove from oven and set aside.
In a large bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and beat again. Add eggs and vanilla. Beat until well blended. Toss 1/2 of the mini chocolate chips with flour to coat lightly. Stir into cream cheese mixture. Pour into the baked graham cracker crust. Bake at 300ºF for 50 to 55 minutes or until the center is set. Remove from oven and loosen cake from sides of pan. Cool for 1 hour at room temperature. Top with remaining mini chips. When completely cool, refrigerate for several hours before removing sides of pan.