Estimated cooking time: 40 minutes

Makes about 12 servings.

• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup HERSHEY’S Cocoa
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 tablespoon vanilla extract

CHOCOLATE CRUMB CRUST:

• Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds or until melted.
• Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers),
• 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well.
• Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

• Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

• 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. (Center will be soft.)

• 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.

• Garnish as desired. 12 servings.

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