1
: In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla. Stir 6 tbsp (90 mL) mini semi-sweet chocolate chips into batter.
2
: Spoon equal amounts of batter into 12 large paper-lined muffin cups. Sprinkle remaining chips over top.
3
: Bake in preheated 300ºF (150ºC) oven 16-18 minutes or until centre is just set.
4
: Cool and chill overnight.
5
: Gently remove cheesecakes from cups and garnish as desired.