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Preheat oven to 300F. Combine crumbs, sugar and butter; press firmly on botton of 9-inch spring pan. In large bowl, beat cheese until fluffy. Gradually beat in Eagle sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkly remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in oven with door slightly open. Chill. Refrigerate leftovers. Recipe by: Eagle Brand Posted to EAT-L Digest by "Dr. Ron Goldstein"
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|Serving Size: 1 Serving (2620g)|
|Recipe Makes: 1|
|Calories from Fat: 5096 (59%)|
|Amt Per Serving||% DV|
|Total Fat 566.2g||755 %|
|Saturated Fat 267.8g||1339 %|
|Monounsaturated Fat 173.8g|
|Polyunsanturated Fat 57.4g|
|Cholesterol 4203.2mg||1293 %|
|Sodium 4855mg||167 %|
|Potassium 4380.4mg||115 %|
|Total Carbohydrate 730.1g||215 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 718.1g|
|Protein 193.1g||276 %|
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Calories per serving: 8657
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