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.
    
18. Garnish as desired.