1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
3. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
4. Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with HERSHEY'S SPECIAL DARK Syrup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. Makes 12 servings.
CHOCOLATE CRUMB CRUST
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
6 tablespoons powdered sugar
6 tablespoons HERSHEY'S SPECIAL DARK Cocoa
6 tablespoons butter or margarine, melted
Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in bowl blend well. Press mixture onto bottom of 8-inch springform pan.
*Cheesecakes are less likely to crack if baked in a waterbath.