Ingredients
1 cup crushed reduced-fat Oreo cookies (about 11 cookies)2 tablespoons butter2 packages (8 ounces each) fat-free cream cheese1 package (8 ounces) reduced-fat cream cheese1 can (14 ounces) sweetened condensed milk3 large eggs, room temperature, lightly beaten2 teaspoons vanilla extract1/2 cup miniature semisweet chocolate chips, divided1 teaspoon all-purpose flour
Preparation
In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until blended. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter.
Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
