1. Heat oven to 350 degrees F.

2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.

3. Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 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 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers.

Notes

"Ebony and ivory for the taste buds! This quick, easy and delicious pie swirls the rich flavor of new Hershey®'s Special Dark® Chocolate Chips into smooth vanilla cheesecake. Garnish with fresh raspberries or red raspberry jam, if desired."

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