Chocolate Chip Cheesecake
- Filling: Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy; gradually beat in Eagle Brand Milk until smooth. Add egg and vanila; 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. Serve chilled. Store leftovers covered in refrigerator.
- Chocolate Glaze: In a small saucepan, over low heat, melt chocolate chips and whipping cream; cook and stir until thickened and smooth. Immediately spread over cheesecake.