Chocolate Crumb Crust
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
3 eggs
2 tsp. vanilla extract
1 c. Hershey's mini chips semi-sweet chocolate
1 tsp. flour

Heat oven to 300 degrees. Prepare crust. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, then eggs and vanilla. Toss 1/2 cup chips with flour; add to cheese mixture. Pour into pan. Sprinkle remaining chips over top. Bake 1 hour or until center is set. Cool. Chill. Refrigerate. Makes one 9-inch cheesecake.

CHOCOLATE CRUMB CRUST:

Combine 1 1/2 cups graham cracker crumbs, 1/3 cup Hershey's cocoa, 1/3 cup confectioners' sugar and 1/3 cup butter, melted. Press on bottom of 9-inch springform pan.