Chocolate Chip Cheesecake

1 cup crushed chocolate sandwich cookies

( about 11 cookies)
2 tbs butter or stick margarine, melted
2 packages (8 oz each ) cream cheese
1 package (8 oz) cream cheese
1 can (14 oz) sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
½ cup mini semisweet chocolate chips, divided
1 tsp all-purpose flour

In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with nonstick cooking spray.  Bake at 325 Degrees for 6-8 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined.  Beat in vanilla just until blended. In a bowl, toss 1/3 cup chocolate chips and flour; stir into batter.
Pour into prepared pan. Sprinkle with remaining chocolate chips.  Bake at 325 Degrees for 30 -35 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Chill overnight. 

Remove sides of pan. Refrigerate leftovers. Yield 12 servings. May use fat free cream cheese and reduced fat cream cheese, and reduced fat cookies, if desired.