Double-Chocolate Cream Tart

1 cup chocolate wafer cookie crumbs or chocolate graham cracker crumbs
3 tablespoons cup butter, melted
2 tablespoon sugar

Cooking spray

1 (14-ounce) can fat free sweetened condensed milk
8 ounces  reduced-fat cream cheese (about 2/3 cup), softened

cup Hershey's cocoa powder (or Dutch or German unsweetened cocoa powder)
2 teaspoons vanilla
1 large egg
1 large egg white

Whipped cream topping (if desired)

Preheat oven to 350.

Coat bottom and sides of a 10" spring-form pan lightly with cooking spray.
Combine cookie crumbs, butter and sugar and press into the bottom of
Bake for 10 minutes; remove from oven.

Beat cocoa powder and sweetened condensed milk at medium speed of a mixer until blended.

Add cream cheese; beat well.

Add  vanilla, egg, and egg white; beat just until smooth.

Pour mixture into crust; bake at 350 for 30 minutes or until set. (Do not overbake.)

Cool completely on a wire rack, then chill or freeze.

Serve with whipped cream topping.