1
: Combine crumbs and butter; press into bottom of a 9” (23 cm) springform pan.
2
: With mixer, beat cheese until fluffy; gradually beat in Eagle Brand until smooth. Add eggs, one at a time, and vanilla, mixing until just combined.
3
: Toss 1 cup (250 mL) chips with flour; stir into cheese mixture. Pour into crust.
4
: Bake in preheated 350ºF (180ºC) oven 35 minutes or until centre slightly jiggles when pan is lightly shaken. Cool completely.
: Chocolate Glaze
5
: Melt remaining 1/2 cup (125 mL) mini-chocolate chips with whipping cream; cook and stir until thickened and smooth. Immediately spread over cooled cake. Serve chilled. Refrigerate leftovers.