1.5 cups finely crushed oreo cookies (about 18)
3 Tbsp. margarine or butter, melted
four 8-oz. packages cream cheese, softened
One 14-oz. can Eagle brand sweetened condensed milk (not evap. milk)
1/3 cup unsifted flour
1 Tbsp. vanilla extract
Two (1-oz.) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe follows)
-Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly onto bottom of a 9-inch springform pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake for 50 to 55 mins. or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.
Chocolate Glaze: In a small saucepan, over low heat, melt 2 (1-oz.) squares semi-sweet chocolate with 1/4 cup whiping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake.