2 c. vanilla wafer bars
1/3 c. Hershey's cocoa
1/2 c. confectioners' sugar
1/2 c. butter, melted
3 (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle sweetened condensed milk (not evaporated milk)
3 eggs
2 tsp. vanilla
2 sq. unsweetened baking chocolate, melted

Preheat oven to 300 degrees. Combine crumbs, cocoa, sugar and butter; press firmly on the bottom of a 13 x 9 inch pan. In a large bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half of the batter evenly over prepared crust. Stir melted chocolate into remaining batter. Spoon over vanilla batter. With a table knife or metal spatula, gently swirl through batter to marble. Bake 45-50 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator.