1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/2 c. (1 stick) unsalted butter, melted

FILLING:

3 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
3 lg. eggs
1/2 c. (1 stick) unsalted butter, melted and cooled
1/2 tsp. peppermint extract
6 oz. semisweet chocolate, melted, lukewarm

For Crust: Preheat oven to 425 degrees. Combine crumbs and sugar in medium bowl. Mix in butter. Press crumb mixture into bottom and 1 inch up sides of 9- inch diameter springform cake pan.

For Filling: Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Beat in eggs, butter and extract.

Pour filling into crust. Spoon melted chocolate over by tablespoons. Swirl mixtures together using tip of knife, forming marbled design. Bake until cake puffs and center 6 inches move only slightly when pan is gently shake, about 20 minutes. (Cheese will not appear set.) Cool cheesecake completely in pan on rack. Cover and refrigerate overnight.

Run small sharp knife around sides of pan to loosen. Release pan sides. Cut cake into wedges (dental floss works great to cut the cake) and serve. Serves 10.