Chocolate crumb crust (recipe follows)
2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips
3 (8 oz. each) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 eggs
2 tsp. vanilla extract

Heat oven to 300 degrees. Prepare chocolate crumb crust, set aside. In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well.

Pour into prepared pan (9 inch spring form pan). Bake 1 hour and 5 minutes or until center is set. Cool; chill and refrigerate leftovers. (Note, I had to bake the cheesecake for 1 hour and 20 minutes before it was done).

CHOCOLATE CRUST:

In medium bowl, combine 1-1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup Hershey's (bitter) cocoa and 1/3 cup melted butter. Press firmly on bottom of 9 inch spring form pan.

If desired, before serving, garnish with dollops of Cool Whip or use pastry bag to decorate scalloped border around cake and sprinkle with grated chocolate curls.