Walnut Crumb Crust (recipe follows)
1/4 c. (1/2 stick) butter, melted
1/3 c. Hershey's cocoa
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
1 tbsp. vanilla extract

Prepare Walnut Crumb Crust; set aside. Heat oven to 300 degrees. In small bowl, stir together butter and cocoa until smooth; set aside. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Remove 1 1/2 cups batter; set aside. Add cocoa mixture to remaining batter in mixer bowl; beat well. Pour half of chocolate batter into crust; top with half of vanilla batter. Repeat, ending with vanilla batter; gently swirl with metal spatula or knife for marbled effect. Bake 1 hour and 5 minutes or until center is set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate several hours; remove rim. Cover; refrigerate leftovers. 10 to 12 servings.

WALNUT CRUMB CRUST:

1 c. walnuts, finely chopped
1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. (1/2 stick) butter, melted

In bowl, stir together walnuts, graham cracker crumbs, sugar and butter. Press mixture firmly onto bottom and 2 inches up side of 9-inch springform pan.