16 Gingersnap Cookies (see recipe)
3 tbsp. melted butter
5 (8 oz.) pkgs. cream cheese, room temp.
1 3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 tbsp. vanilla extract
1 tbsp. grated orange peel
5 eggs, room temp.
3 egg yolks, room temp.
3 oz. bittersweet or semi-sweet (not unsweetened) chocolate, melted

Grind cookies in processor to form crumbs. Toss 2 cups crumbs and butter in 9 1/2 inch springform pan; press mixture into bottom of pan. Refrigerate crust until ready to use.

Position rack in center of oven and preheat to 400 degrees F. Using electric mixer, beat cream cheese with next 4 ingredients until smooth. Add eggs and yolks 1 at a time and blend just to combine. Transfer 2 cups batter to another bowl.

Stir melted chocolate into 2 cups batter. Pour plain batter into crust. Pour chocolate batter over, spreading evenly. Using spatula, swirl chocolate into plain batter. Bake 10 minutes. Reduce oven temperature to 200 degrees F. and bake until center of cake is almost set, about 1 1/2 hours. Turn oven off. Let cheesecake remain in oven with door closed until firm and completely cool, about 1 1/2 hours. Refrigerate overnight. (Can be prepared 3 days ahead.)