Preheat oven to 300 degrees.
Combine cookie crumbs and margarine; press firmly on the bottom of a 9-inch springform pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
In a baggie, toss 1/2 CUP chips with flour to coat; stir into cheese mixture. Sprinkle remaining 1/2 cup chips over top.
Bake 1 hour or until cake springs back when lightly touched.
Cool to room temperature. Chill thoroughly.
TO MAKE MINI CHEESECAKES:
Spray regular-size cupcake liners with baking spray. Place an Oreo cookie in the bottom of each liner. Divide batter into liners until they are filled to about 1/4-inch from the top. Sprinkle with mini chocolate chips and bake 20 minutes, or until tops spring back when lightly touched in the center.
For best distribution of chips throughout the cheesecake, do not overbeat the cream cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 9-inch cake (1406g|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2678 (59%)|
|Amt Per Serving||% DV|
|Total Fat 297.5g||397 %|
|Saturated Fat 112.3g||561 %|
|Monounsaturated Fat 120.4g|
|Polyunsanturated Fat 38.7g|
|Cholesterol 3297.9mg||1015 %|
|Sodium 2346.7mg||81 %|
|Potassium 2691.5mg||71 %|
|Total Carbohydrate 364.9g||107 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 339.7g|
|Protein 124.7g||178 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4526
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