Makes 14 to 16 servings. This cheesecake can be made two ways: increase sugar for sweeter, less chocolate 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. semisweet 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 chocolate 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 for 40 to 45 minutes, or until cake puffs slightly in center. Cool, then chill thoroughly before unmolding. Serve with whipped cream, if desired.