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2 (3-oz.) pckgs. cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened
Condensed Milk (NOT Evaporated Milk)
1 tsp. vanilla extract
1 cup mini chocolate chips
1 tsp. flour
1 (6-oz.) Keebler® Ready Crust® Chocolate Pie Crust
-1/2 cup mini-milk chocolate chips
-1/4 cup whipping cream
1. Preheat oven to 350°. With mixer, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
2. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into pie crust.
3. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
*Chocolate Glaze: Melt 1/2 cup mini-milk chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.
To prevent chocolate chips from floating to bottom of pie, sprinkle chips after baking cheesecake for 5 - 10 minutes.
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