Vanilla Cheesecake

• 1 1/2 Cups Finely crushed creme-filled chocolate sandwich cookies (about 24 cookies)
• 3 tablespoons margarine or butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
• 4 eggs
• 1/3 cup UN-sifted flour
• 1 tablespoon vanilla extract

Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Pour into prepared pan. Bake 50 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.

Chocolate Glaze: In small saucepan, over low heat, melt 4 (1 ounce) squares semi-sweet chocolate with 1/2 cup Whipping Cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake.