1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/3 c. milk
2 tbsp. sugar
1 pkg. (3 oz.) cream cheese, softened
3 1/2 c. or 1 (8 oz.) container Cool Whip, thawed
8 inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip, blending until smooth.

Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.