03Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
04Gradually beat in sweetened condensed milk, then melted chips, until smooth.
05Add eggs and vanilla;; beat well. Pour into prepared crust.
06Bake 60-70 minutes or until center is almost set.
07Remove from oven.
08With knife, loosen cake from side of pan.
09Cool.
10Remove side of pan.
11Refrigerate until cold.
12Garnish with chocolate drizzle.
13Store, covered, in refrigerator.
14Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
15cook and stir until slightly thickened. DO NOT BOIL.
16Cool slightly.
17Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
18**Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.