Preheat oven to 350. With mixer, beat cheese until fluffy; gradually beat in Eagle Brand until smooth. Add egg and vanilla; mix well. Toss chips in flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.
1/4 cup of whipping cream
1/2 cup of mini-chocolate chips
Melt chips in with whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.
TIP: To prevent chocolate chips from floating down to the bottom of the pie add chips after baking cheesecake for a short period. Remove cheesecake from the oven after 5-10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.