1 1/4 c. chocolate wafer crumbs (20 wafers)
2 tbsp. sugar
3 tbsp. butter, melted
1 (6 oz.) pkg. semi sweet chocolate bits
3 (8 oz.) pkg. softened cream cheese
1/4 tsp. vanilla
1 c. sugar
3 eggs

Mix crumbs, 2 tablespoons sugar and butter. Press in bottom of 9 inch wide 3 inch deep springform pan. Heat oven to 300 degrees. Heat chocolate bits in bowl in microwave on medium until melted. Cool slightly. Beat cream cheese and vanilla in 3 quart bowl until smooth. Add 1 cup sugar gradually, beating until fluffy. Beat in eggs, one at a time. Divide batter in half. Stir melted chocolate into one half. Spoon batters alternately into pans, first all of vanilla batter, then the chocolate. Cut through batters with a knife or spatula several times for marble effect. Bake until center is firm, 55 to 65 minutes. Cool to room temperature. Refrigerate at least 3 hours. This cheesecake is best if prepared at least one day in advance. May be frozen as well.