• Preheat the oven to 300℉. Spray a 9-inch springform pan with nonstick spray.

PREPARE THE CRUST:

• In a medium bowl, combine the cookie crumbs and the butter.  Pat evenly over the bottom of the prepared pan. You will not be baking the crust.

PREPARE THE FILLING:

• In a large bowl, use an electric mixer to beat the cream cheese until fluffy- about 2 minutes. Add the sweetened condensed milk and beat until smooth. Mix in the eggs and vanilla.
• In a small bowl, toss ½ cup of the chocolate chips with the flour. Stir into the filling mixture and scrape evenly into the prepared pan- on top of the cookie crust. Sprinkle the remaining ½ cup chocolate chips on top.
• Bake for 1 hour or until the cheesecake has very little jiggle left in the middle.  Cool to room temperature and refrigerate overnight.
• To serve, remove the sides of the pan and cut into wedges.  Keep refrigerated.