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For the crust (makes one 9-inch crust):
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1. Preheat the oven to 375 degrees F.
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2. Mix together the crust ingredients in a medium bowl.
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3. In a 9 inch spingform pan, with a spoon, press the mixture firmly into the bottom of the pan.
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4. Bake for 10 minutes; cool on a wire rack.
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For the cheesecake:
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1. After you bake the crust, lower the heat in the oven to 300 degrees F.
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2. In a large bowl, with a mixer on medium speed, cream together the cream cheese and sugar until smooth and fluffy - about 3 minutes. Beat in the flour and vanilla until just combined. Reduce the speed to low and add in the eggs and egg yolk. Beat in the milk until just blended.
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* I layer the chopped up chocolate pieces on top of the crust before adding the batter, but the chocolate is optional. The cheesecake is delicious with or without the chocolate layer.
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3. Pour the batter into the pan on top of the crust (and the chocolate if you used it). Bake until the egdes are set and the middle jiggles slightly, 55-60 minutes. Run a thin knife around the edge to prevent cracking during cooling.
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4. Cool cheesecake in pan on a wire rack for 1 1/2 hours before removing the sides of the pan. Refrigerate until well chilled, at least 4 hours. Enjoy.
