CHOCOLATE CRUMB CRUST:

1 1/2 c. vanilla wafers
1/2 c. confectioners' sugar
1/3 c. cocoa
1/3 c. butter

1 (12 oz.) pkg. semi-sweet chocolate chips
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 eggs
2 tsp. vanilla extract

Preheat oven to 300 degrees. Prepare chocolate crumb crust, set aside. In heavy saucepan over low heat, melt chips, stirring constantly. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients, mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool, chill. Refrigerate leftovers.

CHOCOLATE CRUMB CRUST: In medium bowl, combine 1 1/2 cups vanilla wafer crumbs, 1/2 cup confectioners' sugar, 1/3 cup cocoa and 1/3 cup butter, melted. Press firmly on bottom of 9-inch springform pan.