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

Microwave chocolate and 2 tablespoons of milk in large microwave bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate to cool, about 10 minutes. Stir in whipped topping, blend until smooth. Spoon in crust. Freeze for 4 hours or until firm. Garnish with chocolate curls. Let stand at room temperature for 30 minutes or until pie can be easily cut.