I started making this recipe years ago, the "true" cheescakes are just a little to time consuming sometimes and my kids totally feel in love with this recipe.   In fact two of my kids always request this as their birthday cake, and you can make it ahead of time to take out to the beach. So why make things harder than they are right?  So her is the actual Hershey's recipe, the only thing I do different is I use a full 8oz package of cream cheese - heck why waste the last two ounces and the little packages are sometimes hard to find.  I have not made it with the Oreos as a crust, but my daughter did and said it was yummy!!  Another hint, make sure your cream cheese is room temperature otherwise it just doesn't seem to blend right and gets lumpy - which leaves it yucky.  PSS....I have also just placed this in a small rectangular pan or 8"x 8" square pan and served as bars.  Good Luck! 

Hershey's Hugs & Kisses Cheesecake:

• 2 – (3 ounce) packages of Cream Cheese, softened
• 1 (14 ounce) can of Sweetened Condensed Milk
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 cup mini Chocolate Chips
• 1 teaspoon Flour
• 1 prepared Chocolate Graham Cracker Crust (8 or 9 inch) OR make your own with 2 cups of Oreo Cookies and a tablespoon of melted butter.
• Hershey’s Hugs & Kisses (optional on top as decorations)

Preheat oven to 350 degrees.  Mix cream cheese until fluffy; slowly beat in the Sweetened Condensed Milk until smooth.  Add egg and vanilla and mix well.
Toss chocolate chips with flour and stir into cream cheese mixture.  Pour into the crust.
Bake for 35 minutes or until the center springs back when lightly touched.  Cool completely.
Optional – Chocolate Glaze:  Heat 1/2 cup of mini chocolate chips and 1/4 cup whipping cream in a saucepan over low heat.  Stir until thickened and smooth.  Immediately spread over cooled cheesecake.
Optional – Decorate the edges of the cheesecake with chocolate shavings and / or Hershey’s Hugs & Kisses.   Refrigerate until ready to serve.  Best served chilled.