Chocolate Cheesecake

Ingredients

 * ¼ cup (½ stick) butter or margarine
 * ½ cup Hershey's cocoa
 * 3 pkg (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
 * 1½ cups vanilla wafer crumbs (about 45 wafers)
 * 6 tablespoons powdered sugar
 * 6 tablespoons Hershey's cocoa

Directions

 * 1) Heat oven to 300°F.

Chocolate crumb crust

 * 1) Microwave butter or margarine at high (100%) 30 seconds or until melted.
 * 2) Mix with 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 medium microwave-safe bowl.
 * 2) Microwave at high (100%) 30 to 45 seconds or until melted.
 * 3) Stir in cocoa until smooth; set aside.
 * 4) Beat cream cheese in large bowl.
 * 5) Add cocoa mixture; beat well.
 * 6) Gradually beat in sweetened condensed milk until smooth.
 * 7) Add eggs and vanilla; beat well.
 * 8) Pour batter into prepared pan.
 * 9) Bake 1 hour and 5 minutes or until set.
 * 10) Remove pan from oven to wire rack; loosen cake from side of pan.
 * 11) Cool completely; remove side of pan.
 * 12) To serve, garnish as desired.
 * 13) Cover; refrigerate leftover cheesecake.
 * 14) Garnish as desired.