Instructions: Heat oven to 350 F. In large bowl, beat cream cheese, sugar, vanilla and peppermint extract, if desired, until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well.

Stir in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.)

Cool to room temperature. Cover; refrigerate several hours or overnight. Garnish with whipped topping and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.

Hershey Kitchens.

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