This cheesecake can be made 2 ways: increase sugar for sweeter, less chocolatey cake or use smaller amount for a bitter chocolate emphasis.

1 (8 1/2 oz.) pkg. chocolate wafers
2 tbsp. unsalted butter, melted

1 tbsp. butter
3 oz. unsweetened chocolate
9 oz. semi-sweet chocolate
4 (3 oz.) pkg. cream cheese, softened
2 tbsp. vanilla
1 c. whipping cream
6 eggs
1/2 to 1 c. sugar
Whipped cream (optional)

To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom of 9-inch springform pan. Set aside.

To make filling, melt butter in top of double boiler over hot water. Add chocolates and heat until melted, stirring until smooth. Beat cheese until creamy. Add vanilla and whipping cream. Stir in chocolate mixture. Beat eggs with sugar and slowly beat into chocolate mixture. Turn into crust and bake at 350 degrees 40 to 45 minutes, or until cake puffs slightly in center. Cool, then chill thoroughly before unmolding.

Serve with whipped cream, if desired. Makes 14 to 16 servings.