2 (8 oz.) pkg. chocolate chips
2 c. butter
1 c. sugar
1 c. half and half
1 c. whipping cream
1/2 tsp. salt
1 tsp. vanilla

Heat and stir until smooth.

8 lg. eggs

Heat oven to 350 degrees. Grease 10 inch springform pan. Combine liquid mix with beaten eggs. Pour into prepared pan. Bake 45 minutes. Remove sides after cool. Refrigerate 6 hours.

Glaze: Melt chocolate chips, 2 tablespoons butter, remove from heat, add 3 tablespoons milk and 2 tablespoons white corn syrup. Mix until smooth. Pour over cooled cake and garnish as desired.