1/4 c. butter
1/3 c. unsweetened cocoa
1 tbsp. vanilla
1 (14 oz.) can sweetened condensed milk
3 eggs
3 (8 oz.) pkgs. cream cheese, softened

WALNUT CRUMB CRUST: In a medium bowl combine 1 cup of finely chopped walnuts, 1 cup of graham crackers, 1/4 cup of sugar, 1/4 cup melted butter. Press firmly into bottom and up the sides of a 9" springform pan. Set aside. Heat oven to 300 degrees.

In a small bowl, combine butter and cocoa, stirring until smooth; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Remove 1 1/2 cups of batter. Set aside. Add cocoa mix to batter in mixing bowl; beat well. Pour half of the chocolate batter into the crust. Top with half of the vanilla batter. Repeat ending with the vanilla batter. With a knife, cut through batters to marbleize. Bake for 1 hour or until the center is set.