1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
8 oz. Cool Whip
8 inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip. Spoon into crust. Freeze for 4 hours. Garnish with chocolate curls, if desired.