In a large bowl, combine the flour, cracker crumbs, sugar and cocoa; stir in butter. Set aside 3/4 cup for topping. Press remaining mixture into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set.

In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips.

Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted near the center reads 160°. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temperature for 10 minutes before cutting. Yield: 8 servings.