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

CHOCOLATE CRUST:

In medium bowl combine 1 1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup cocoa, and 1/3 cup melted butter. Press firmly on bottom of 9 inch springform pan.

Heat oven to 300 degrees. Prepare 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 Eagle Brand until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.