Chocolate Chip Cheesecake

Crust:
1 ½ c. (About 15) crushed Oreos
2 Tbsp. butter or margarine, melted
2 c. mini chocolate chips, divided
Combine and press into ungreased spring form pan. Sprinkle with 1 c. chocolate chips

Filling:
16 oz cream cheese, softened
½ c. sugar
1 Tbsp. vanilla
2 large eggs
2 Tbsp. flour
¾ c. evaporated milk
½ c. sour cream

Beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining chocolate chips. Bake for 25 minutes at 300 degrees. Cover loosely with aluminum foil and bake for 30-40 minutes more, or until edge is set but center still moves slightly. Refrigerate for 2 hours or until firm. For 9x13 pan, bake at 300 for 20 minutes, then cover and bake 20-30 minutes more.