1/4 c. butter
1 c. graham cracker crumbs
2 (8 oz.) pkgs. cream cheese
1/3 c. sugar
1/4 tsp. salt
1/3 c. milk
4 eggs, beaten
1 c. chocolate candy bars, chopped
1 c. sour cream
Chocolate curls to garnish (made with potato peeler from candy bars)

In a 9 inch round microwave-safe baking dish, melt butter in microwave on high for 45 seconds or until melted. Stir in crumbs. Press on bottom and sides of baking dish. Microwave on high 1 1/2 minutes rotating every 30 seconds.

In a large measuring bowl or microwave-safe bowl, microwave cream cheese at 50 percent power for 1 minute or until softened. Whisk in sugar, salt, milk, eggs, and chocolate candy. Microwave on high for 5 to 6 minutes, whisking every 2 minutes to break up any of the cheesecake that starts to set. Pour over crust. Microwave on 50 percent power, rotating every 2 minutes for 6 to 8 minutes or until it is set. Mixture will firm as it chills. Remove from microwave and cool for 30 to 45 minutes. Cover with sour cream. Refrigerate for 4 hours or overnight. Garnish with chocolate curls.