Chocolate Crumb Crust (recipe follows)
2 c. Hershey's semi-sweet chocolate chips
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) Eagle Brand milk
4 eggs
2 tsp. vanilla

Heat oven to 300 degrees. Prepare Chocolate Crumb Crust. Set aside. In heavy saucepan, over very low heat, melt chips, stirring constantly. In large bowl, beat cheese until fluffy. Gradually beat in 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. Refrigerate leftovers.

CHOCOLATE CRUMB CRUST:

1 1/2 c. vanilla wafer crumbs
1/2 c. powdered sugar
1/3 c. Hershey's cocoa
1/3 c. melted butter

Combine all ingredients. Press firmly on bottom of 9 inch pan. Ready for Fudge Truffle Cheesecake.