1. Heat oven to 350°F. Prepare SHORTBREAD CHOCOLATE CRUMB CRUST.
2. Beat cream cheese, sucralose and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Blend in whipping cream and vanilla; stir in chocolate chips and orange peel. Pour batter into prepared pan.
3. Bake 35 to 40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 to 16 servings.
SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 3/4 cup sugar free shortbread cookie crumbs (about 20 1-3/4 inch cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons sucralose.* Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
*Such as Splenda, an artificial sweetener