Categories: dessert, not tried

Ingredients

• 1 ready crust graham cracker pie crust (6 ounces)
• 2 packages (3 ounce) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk (Not evaporated milk)
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups mini milk chocolate chips (semi-sweet may be substituted) divided
• 1 teaspoon flour
• 1/4 cup whipping cream

Directions

1. Preheat oven to 350 degrees.

2. With mixer, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.

3. Add egg and vanilla; mix well.

4. Toss 1 cup of chips with flour (to prevent chips from floating to bottom of pie, sprinkle chips after baking cheesecake for 5 to 10 minutes.) stir into cheese mixture.

5. Pour into pie crust.

6. Bake for 35 minutes or until center springs back when lightly touched.

7. Cool and top with glaze.

8. Serve chilled.

9. Refrigerate leftovers.

10. Chocolate glaze:

11. Melt 1/2 cup mini milk chocolate cips with 1/4 cup whipping cream; cook over low heat and stir until thickened and smooth.

12. Immediately spread over cooled pie.

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