MIX crumbs, sugar and melted butter thoroughly with fork in 9-inch pie
plate until crumbs are well moistened. Press firmly against sides of pie
plate first, using finger or large spoon to shape edge. Press remaining
crumbs firmly onto bottom using measuring cup.
MICROWAVE chocolate and 2 tablespoons of the milk in microwavable bowl on
HIGH 1 1/2 minutes or until chocolate is almost melted. Stir until
chocolate is completely melted.
BEAT remaining cold milk and filling mix with electric mixer on low speed
until blended. Beat on medium speed 3 minutes. (Filling will be thick.)
Spoon 2 cups of the filling into crust. Stir chocolate mixture into
remaining filling.
SPOON over cheesecake. Cut through batter with knife several times for
marble swirl effect. Refrigerate at least 1 hour. Garnish as desired. Store
leftover cheesecake in refrigerator.
