1 (4 oz.) sq. Baker's German sweet chocolate
1/3 c. milk
2 tbsp. sugar (optional)
1 (3 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip
1 (8 inch) graham cracker pie crust

Heat chocolate and 2 tablespoons milk over low heat. Stir until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture; beat until smooth. Fold cream (Cool Whip) into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze at least 4 hours.