Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: filling: preheat oven to 350 degrees. with mixer, beat cream cheese until fluffy; gradually beat in eagle brand milk until smooth. add egg and vanila; mix well. toss chocolate chips with flour; stir into cream cheese mixture. pour into crust. bake 35 minutes or until center springs back when lightly touched. cool and top with glaze. serve chilled. store leftovers covered in refrigerator. chocolate glaze: in a small saucepan, over low heat, melt chocolate chips and whipping cream; cook and stir until thickened and smooth. immediately spread over cheesecake.

Target recipe: set the oven to 190°c/375°f/gas 5. beat the butter and sugars together in a mixing bowl until creamy. break the egg into the bowl and beat it into the mixture until smooth. then add the vanilla essence and mix. add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well. now add the chocolate chips and stir them in until they are evenly spread through the mixture. butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the mounds. bake the cookies for 10 to 12 minutes until they are an even golden brown colour, then transfer them to a wire rack to cool.