9 (1 oz. sq.) semi-sweet chocolate
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
2/3 c. sugar
6 eggs
1/3 c. whipping cream
1 tbsp. plus 1 tsp. vanilla
Chocolate crust
Whipped cream topping

Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low. Cook until chocolate melts. Remove from heat. Cool.

Combine cheese and sugar in large bowl, beat at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add whipping cream and melted chocolate. Mix at low speed of mixer just until blended. Pour into chocolate crust. Bake at 375 degrees for 30-35 minutes or until outside edges are firm and lightly browned and center is stiff. Cool to room temperature. Cover and chill 8 hours. Remove from pan. Spread with whipped cream topping. Place paper doily on cake. Sprinkle with cocoa. Remove doily carefully. Yield 10 to 12 servings.