Beat cream cheese until fluffy.
Add sweetened condensed milk until combined.
Add 1 egg at a time to combine.
Add vanilla.
Fold in half the chocolate chips.
Pour on top of the oreo crust.
Sprinkle the rest of the chips on top. (Reserve a few for when the cake comes out of the oven, if desired.)
Bake at 300 degrees for 1 hour 15 minutes until barely wobbly. I baked mine in a cheesecake moat. If you do not have one, use a water bath. Do this by wrapping the bottom and sides of pan tightly in foil. Place the pan in a large roasting pan and add some hot water just to go 1 inch up the sides of the cheesecake pan. This helps the cake evenly bake.
Turn off oven and let cool 40 minutes in oven.
Remove and cool to room temo.
Run sharp knife around edges.
Chill overnight and then remove sides of pan.
