2 1/8 c. graham cracker crust
1/3 c. butter, softened
1/3 c. powdered sugar
4 (8 oz.) pkg. cream cheese, AT ROOM TEMPERATURE
1 c. sugar
4 eggs
2 (1 oz.) squares semi-sweet chocolate
1 tbsp. butter

For crust: Combine crumbs, sugar, and butter and press onto bottom of 10-12 inch spring form pan. Bake at 350 degrees for 10 minutes.

For filling: Beat together 1 package cream cheese, 1/4 cup sugar and 1 egg until very creamy. Repeat process 3 more times, using same amounts, until all cream cheese, sugar, and eggs are used. Be sure cream cheese is at room temperature and that each mixture is very creamy before more ingredients are added.

Melt chocolate and butter over low heat. Add to cream cheese mixture with vanilla and beat another 3 minutes. Pour into crust. Bake at 350 degrees for 25 minutes. Turn off heat, open oven door half way and let cake stand in oven 30 minutes. Remove and cool at room temperature, then chill. Top with sweetened whipped cream and chocolate shavings. Can be frozen.