Prep Time 20m
Cook Time 55m
Ready Time 180m
Yield 16 servings

  • 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
  • 3 tablespoons butter, melted
  • 4 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 4 large eggs
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon vanilla extract
  • 2 (1 oz.) squares semi-sweet chocolate, melted
  • 2 (1 oz.) squares semi-sweet chocolate
  • 1/4 cup heavy cream
Preparation Directions
  • Step 1Heat oven to 350°F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
  • Step 2Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
  • Step 3Bake 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.
  • Step 1Melt chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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