Preheat oven to 350°. In a large bowl, combine flour, sugar, and cocoa. Cut in the butter until the mixture is crumbly and rather dry. If you don’t mind a little mess, it is easier to do this with your hands. Reserve 2 Cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased, 9x13 pan (prefer glass). Bake the crust for 15 minutes. While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. Pour the cream cheese mixture over the crust. If you are using walnuts, combine them with the 2 Cups of reserved cocoa mixture. Sprinkle over the top of the cream cheese filling. Bake for 25 minutes until bubbly. Chill, cut, and store in the refrigerator.
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