1-1/4cupchocolate chipsmini or regular (but on the smaller side)
Preheat oven to 350 degrees.
In a food processor, process cookies until finely crushed. Add melted butter and process a bit more until evenly combined. Press mixture firmly onto the bottom and slightly up the sides of a 10-inch springform pan.
Add the cream cheese to a large mixing bowl or stand mixer and beat until fluffy. Pour in the sweetened condensed milk slowly until the mixture is smooth. Beat in the eggs and vanilla.
Toss 3/4 cup of the chocolate chips with the flour and fold gently into the batter. Pour over the crust in the pan and evenly sprinkle the remaining chocolate chips over the top.
Bake 60 to 70 minutes or until center is set. Cool on a wire rack for 10 minutes then loosen edges of cake with a knife before opening side of springform pan. Let cool completely before chilling for 3-4 hours before serving (or more - this is a perfect make-a-day-ahead recipe).
*You can also use plain chocolate cookies - or graham crackers for a non-chocolate crust. You can add a couple tablespoons of sugar if you'd like using these options - or let the crust be a little less sweet (my preference).**Cream Cheese Tip: this is the one food where I still buy the lower fat option - Neufchatel cream cheese is all the same real food ingredients and is always soft - so no worries if you forgot to set it out early!