Triple Chocolate And Vanilla Cheesecake

  • 4 1/2 ounces Oreo cookie crumbs
  • 1/2 ounce melted butter

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan.

Spread the crumbs over the bottom and press down with your hands to firm it Smooth the crust with the back of a spoon.

Chill in the freezer while preparing the cheesecake.

  • 2 pounds softened cream cheese
  • 1/3 cup flour
  • 14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)
  • 7 whole eggs
  • 1 1/2 teaspoons vanilla
  • 4 ounces chocolate chips, melted

In a stand mixer, beat the cream cheese on low and then beat until fluffy. On low speed, add the flour and mix well.

Gradually add the Eagle Brand condensed milk, mixing until smooth.

Add eggs and vanilla and mix well.

Pour half of the batter into the prepared crust in the springform pan.

Add the melted chocolate chips into the remaining batter and mix well.

Pour the chocolate batter evenly oven the white layer in the springform pan.

Bake in a pre-heated 325 degree F oven for about 40 minutes.

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerate.

  • 4 ounces of chocolate chips
  • 1/3 cup whipping cream (not whipped)

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine.

Cool slightly, pour over the cheesecake and refrigerate.

  • Yields: 12 servings
  • Preparation Time: 30 minutes

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