Chocolate Chip Cheesecake

2 (3 oz.) cream cheese, softened
1 egg
1 can Eagle Brand condensed milk
1 t. vanilla flavoring
1 chocolate wafer piecrust
1 pkg. mini chocolate chip morsels
1 ½ pt. carton whipping cream

Combine first four ingredients. Mix 1 c. of mini semi-sweet chocolate chips with 1 t. flour. Stir into other ingredients and pour into chocolate wafer piecrust. Bake at 350 degrees for 35 minutes. Cool. Mix ½ c. mini-morsels with ¼ c. whipping cream and melt over low heat in saucepan until smooth. Pour on top of cheesecake and refrigerate until serving time. This recipe may be prepared a day ahead. I use a raspberry puree’ to decorate the dessert plate. I also garnish with fresh raspberries and mint sprigs when available.