In a medium size bowl pour graham cracker crumbs, butter, whole milk and vanilla extract. .Mix well with a spatula and pour the resulting mixture into the 8-Inch Square Cake Pan. Previously spray with cooking spray or put parchment paper

Spread evenly with your hands or solid object and press content well. Set aside.

Break out the chocolate into small cubes, put into the bowl, add 10 tablespoons of heavy cream, stir until melted. I put the bowl with the chocolate over a bowl of boiling water (bowl with chocolate should not touch the water).

When the chocolate has melted, set aside. Until the chocolate is cooling, make cheesecake cake.

In a large bowl pour the heavy cream and stir with electrical mixer on high speed for about one minute, until firmed.

In smaller bowl pour cream cheese and powder sugar, stir for about 30 second until well combined.

Content from smaller bowl pour into large bowl and stir for about 30 seconds. Then add vanilla extract and chocolate and stir 30 seconds more.

Resulting content pour into bake pan over graham cracker crust and spread evenly

Put in refrigerate for 4 to 5 hours