1 pkg (8 1/2 oz.) chocolate wafer cookies
8 tbsp. unsalted butter
12 oz. good quality semi-sweet chocolate
2 pkg. (8 oz. each) cream cheese, softened
2/3 c. sugar
3 lg. eggs
1 c. whipping cream
1 tsp. pure vanilla extract
Sweetened whipped cream, optional
Chocolate leaves, optional

Reserve 5 wafer cookies, and crush remainder to fine crumbs. Stir crumbs and 6 tablespoons melted butter until well moistened. Press firmly onto bottom and up sides of 9 1/2 inch ungreased spring-form pan, chill 30 minutes.

Preheat oven to 350 degrees.

Melt chocolate in double boiler. Stir until smooth, remove from heat and set aside.

In mixing bowl, beat cream cheese and sugar until smooth. Add eggs 1 at a time, mixing gently. Do not overbeat. Pour in melted chocolate, remaining 2 tablespoons of melted butter, whipping cream and vanilla. Beat until smooth.

Pour batter into crust-lined pan. Bake 15 minutes at 350 degrees. Reduce heat to 325 degrees, bake another 30 to 40 minutes or until sides of cake are firm. To avoid cracks, place a pan of water on the bottom shelf, under the shelf holding the cheesecake. Cool at room temperature. Tightly seal the pan with foil. Chill in pan overnight.

Remove sides of pan, decorate with a ring of sweetened whip cream and chocolate leaves. Makes 12 to 14 servings.

COMMENTS: This is my favorite recipe from Milwaukee, Wisconsin.