Chocolate Crumb Crust (recipe below)
2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
4 eggs
2 tsp. vanilla extract

Heat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer 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 powdered sugar, 1/3 cup Hershey's cocoa and 1/3 cup melted butter. Press firmly on bottom of 9-inch springform pan. Makes one 9-inch cheesecake.