Chocolate Cheesecake

For the chocolate base

 * ¼ cup (½ stick) butter or margarine
 * ½ cup Hershey's cocoa
 * 3 packages (8 oz. each) cream cheese, softened
 * 1 can (14 oz.) sweetened condensed milk
 * 4 eggs
 * 1 tablespoon vanilla extract

Chocolate crumb crust

 * 6 tablespoons butter or margarine in a medium microwave-safe bowl
 * 1½ cups vanilla wafer crumbs (about 45 wafers)
 * 6 tablespoons powdered sugar
 * 6 tablespoons Hershey's cocoa

Chocolate crumb crust

 * 1) Heat oven to 300°F. Microwave butter or margarine at high, 30 seconds, or until melted.
 * 2) Mix with the rest of crust ingredients.
 * 3) Press mixture onto bottom and ½ inch to 1-inch up side of 9-inch spring-form pan.

Filling

 * 1) Place butter in a medium microwave-safe bowl.
 * 2) Microwave at high, 30 to 45 seconds or until melted.
 * 3) Stir in cocoa until smooth; set aside. Beat cream cheese in large bowl.
 * 4) Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth.
 * 5) Add eggs and vanilla; beat well. Pour batter into a prepared pan.
 * 6) Bake 1 hour and 5 minutes or until set.
 * 7) Remove pan from oven to wire rack; loosen cake from side of pan.
 * 8) Cool completely; remove side of pan.
 * 9) To serve, garnish as desired.
 * 10) Cover; refrigerate leftover cheesecake. Garnish as desired.