Ted's Milk Chocolate Cheesecake

Cookie crust

11 milk chocolate sandwich cream cookies, crushed (I use 1 cup oreo cookie crumbs)
3 tablespoons butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
3/4 cup sour cream
4 eggs
1 1/4 teaspoons vanilla extract
1 12 oz package milk chocolate chips, melted

In mixing bowl, combine cream cheese, sugar, and sour cream. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Stir in melted chocolate. Pour mixture over the crust.

Bake at 350 F for 5 minutes. Lower temperature to 200 F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for and additional two hours. Remove cake from oven. Chill, uncovered, overnight.

Topping

1 cup whipping cream
1 tablespoon sugar
1/2 cup milk chocolate chips

In small bowl beat whipping cream and sugar with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with milk chocolate chips.