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

 * 1) Prepare CHOCOLATE CRUMB CRUST.
 * 2) Heat oven to 300°F.
 * 3) Microwave at HIGH (100%) 30 seconds or until melted.
 * 4) Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan. 
 * 5) Place butter in medium microwave-safe bowl. 
 * 6) Microwave at HIGH (100%) 30 to 45 seconds or until melted. 
 * 7) Stir in cocoa until smooth; set aside.
 * 8) Beat cream cheese in large bowl. 
 * 9) Add cocoa mixture; beat well. 
 * 10) Gradually beat in sweetened condensed milk until smooth. 
 * 11) Add eggs and vanilla; beat well.
 * 12) Pour batter into prepared pan.
 * 13) Bake 1 hour and 5 minutes or until set.
 * 14) Remove pan from oven to wire rack; loosen cake from side of pan. 
 * 15) Cool completely; remove side of pan.
 * 16) To serve, garnish as desired.
 * 17) Cover; refrigerate leftover cheesecake. <BR>
 * 18) Garnish as desired.