Source: marsbrightideas.com Cookbook
1 cup crushed chocolate cream sandwich cookies
3 8 ounce packages cream cheese
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 package "M&M’s"® Chocolate Mini Baking Bits
3 tablespoons melted butter or margarine
Preheat oven to 350°F (177°C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.
Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.
Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.
Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)
Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.
Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.
Next stir in three quarters of the "M&M’s"® Chocolate Mini Baking Bits. Pour cream cheese mixture into the springform pan. With the last quarter of "M&M’s"® Chocolate Mini Baking Bits place them lightly on the top of the cake.
Bake the cake at 350° (177°C) for 15 minutes, then turn oven down to 250° (212°C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.
When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night. Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.