Combine the crushed chocolate graham cracker crumbs in a bowl.

Add the melted butter and ¼ cup sugar.

Stir to combine.

Add the crumbs to the bottom of a 9-inch pie plate.

Press firmly on the bottom and up the sides a little bit.

Place the pie plate in the refrigerator to chill while you prepare the filling.

In the bowl of a stand mixer, add the cream cheese.

Beat until very soft.

Add the milk starting with ½ cup at first and then add the remaining milk.

Finally add the 2 tablespoons sugar, vanilla, and pudding mix.

Beat for another few minutes until everything is combined and smooth.

Remove the chilled crust from the refrigerator.

Pour the cheesecake filling into the crust.

Return the pie plate back to the refrigerator to chill for another 1-2 hours or until firm.

Garnish the top of the pie with whipped topping and extra chocolate graham cracker crumbs.

You could also garnish with fresh fruit if desired.