Chocolate Cheesecake

Ingredients

 * 1/4 	cup 	(1/2 stick) butter or margarine
 * 1/2 	cup 	HERSHEY'S Cocoa
 * 3 	pckg 	(8 oz each) cream cheese, softened
 * 1 	can 	(14 oz) sweetened condensed milk (not evaporated milk)
 * 4 		Eggs
 * 1 	tbsp 	Vanilla extract

Chocolate Crumb Crust
6 tablespoons butter or margarine in medium microwave-safe bowl 1-1/2 cups vanilla wafer crumbs (about 45 wafers) 6 tablespoons powdered sugar 6 tablespoons HERSHEY'S Cocoa

Directions
Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F. Microwave at HIGH (100%) 30 seconds or until melted. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.  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. 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. Bake 1 hour and 5 minutes or until set. 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. <BR> Garnish as desired.