Chocolate crumb crust (recipe follows)
1/4 c. (1/2 stick) butter, melted
1/2 c. Hershey's cocoa
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
4 eggs
1 tbsp. vanilla extract
Sweetened whipped cream

Prepare Chocolate Crumb Crust. Heat oven to 300 degrees. In bowl, stir together butter and cocoa until smooth; set aside.

In large mixer bowl, beat cheese. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour into prepared crust. Bake 1 hour and 15 minutes. Remove from oven to wire rack; loosen cake from rim of pan. Cool to room temperature; remove rim. Refrigerate. Garnish with whipped cream and additional cocoa, if desired. Cover; refrigerate leftovers. 12 servings.

CHOCOLATE CRUMB CRUST: Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar, 6 tablespoons Hershey's Cocoa and 6 tablespoons melted butter; press onto bottom and 1" up side of 9" springform pan.