1 1/2 c. vanilla wafer crumbs (about 45 wafers)
1/3 c. confectioners' sugar
1/3 c. Hershey's cocoa
1/3 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk (not evaporated milk)
3 eggs
2 tsp. vanilla extract
2 (1 oz.) bars Hershey's unsweetened baking chocolate, melted

Preheat oven to 300 degrees.

Combine crumbs, cocoa, sugar, and butter; press firmly on bottom of 13 x 9-inch pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half batter evenly over crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife or metal spatula, gently swirl through batter to marble. Bake 45 to 50 minutes or until set. Cool, chill. Cut into bars, store covered in refrigerator (makes 24 to 36 bars).