1 (4 oz.) pkg. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar
1 (3 oz.) pkg. cream cheese, softened
3 1/2 c. or 9 oz. Cool Whip
8 inch graham cracker crust

Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat the sugar into the cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in Cool Whip, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store in the freezer. Set out 1/2 hour before serving.

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. melted butter

Combine crumbs and sugar. Add melted butter. Press mixture firmly and evenly again bottom and sides of pan. Bake 10 minutes at 350 degrees.