2 c. vanilla wafer crumbs (about 60 wafers)
1/3 c. Hershey's Cocoa
3/4 c. confectioners' sugar
1/2 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 tsp. vanilla extract
3 sqs. (2 oz.) 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 baking 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 the batter evenly over prepared 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.