Ingredients

1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 Tbsp. granulated sugar

5 Tbsp. butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup firmly packed brown sugar

1/2 tsp. vanilla

3 squares BAKER’S Semi-Sweet Chocolate, divided

2 cups thawed COOL WHIP Whipped Topping

8 whole strawberries, cut in half (optional)

Dark chocolate ice cream topping

Directions

PREHEAT oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.

PLACE 3 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.

TOP pie with strawberries (optional) just before serving.  Drizzle dark chocolate syrup over pie. Store leftover pie in refrigerator.