I found this recipe in a magazine by an Eagle Brand Sweetened Condensed Milk advertisement in the 1990s. I still have my original, kitchen-spattered copy of the recipe.
The only out-of-the-ordinary item you need is a spring form pan. If you don’t have one, make the small investment. You’ll be glad you did once you’ve shared this dessert with friends a few times.
1 1/2 c graham cracker crumbs
1/2 c Hershey’s cocoa
1/3 c sugar
1/3 c butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 t vanilla extract
1 c mini chocolate chips, semi sweet (divided)
Heat oven to 300°. In food processor, combine graham cracker crumbs, cocoa, sugar, and butter. Process and then press evenly onto bottom of 9-inch springform pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla, and mix well.
In a small bowl, toss 1/2 c of the mini chips with flour to coat. (This helps them not all sink to the bottom of the cheesecake.) Stir into cheesecake mixture.
Pour into prepared pan. Sprinkle remaining chips evenly over the top. Place into oven with a bowl of hot water placed on the shelf below the cake. (This helps reduce cracks in your finished cheesecake.) Bake 1 hour. Turn oven off, and allow to cool in oven 1 hour.
Cool to room temperature. Slide a knife around the edges of the pan, release the pan, and remove the side of the pan. Refrigerate.
Cut into 12-14 piece and serve.