1/3 c. melted butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 (12 oz.) pkgs. semi-sweet chocolate chips or 8 (1 oz.) sq. chocolate, melted
4 eggs
2 tsp. vanilla
1 (14 oz.) Eagle brand milk

Combine butter, graham cracker crumbs, and sugar. Pat firmly on bottom of a 9 inch spring form pan. Preheat oven to 300 degrees.

In large bowl, beat cheese until fluffy, add Eagle Brand milk and beat until smooth. Add remaining ingredients, mix well. Pour into prepared pan.

Bake 1 hour and 5 minutes or until cake springs back when touched. Cool to room temperature. Chill and remove from sides of pan. Garnish with big dollops of whipped cream all around edge. Sprinkle chocolate sprinkles over cream and chocolate syrup spread over all this if you desire.