CHOCOLATE CRUMB CRUST (recipe follows)
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
3 packages (8 oz. each) cream cheese, softened
4 eggs

Directions:

Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2 Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

3 Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

4 Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.


CHOCOLATE CRUMB CRUST:

Place 6 tablespoons butter or margarine in medium microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well.

Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan

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