Chocolate Chip Cheesecake

This is one of the easiest, and tastiest, cheesecake recipes we have come across. It's made easier by the fact that you use a prepared crust from the store. (It can be a little tricky to find a chocolate crust -- not all stores have them.) But with a chocolate crust, chocolate chips mixed in the batter, and chocolate glaze, this is a cream cheese-chocolate concoction that's hard to beat.

Ingredients:

- 6 oz cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (6 oz) mini chocolate chips
- 1 teaspoon flour
- 1 (8 or 9 inch) prepared chocolate graham cracker crust

- 1/2 cup mini chocolate chips
- 1/4 cup whipping cream

Directions:

Preheat oven to 350 degrees.

With a hand mixer, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla. Mix well.

Toss 1 cup chocolate chips with flour. Stir chocolate chips into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when touched lightly. Cool, then top with glaze.

To make glaze: In a small saucepan over low heat, melt 1/2 cup mini chocolate chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over cooled cheesecake.

Serve cheesecake chilled. Refrigerate leftovers, covered.