1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted
4 (8 oz.) pkgs. cream cheese, softened
2 tsp. vanilla
1 3/4 c. sugar
6 eggs
2 c. light cream
2 oz. premelted unsweetened chocolate

Combine cracker crumbs, 1/4 cup sugar or butter. Press in bottom and 2 inches up sides of a 9 inch springform pan, set aside. Beat cream cheese and vanilla until fluffy; gradually beat in sugar. Add eggs one at a time, beating just until blended. Stir in cream. Combine about 3 cups of the batter with cooled chocolate. Pour plain cheese mixture into crust, gradually add chocolate mixture, using zigzag motion.

Bake in 450 degree oven for 15 minutes. Reduce heat to 300 degrees. Continue baking for 1 hour and 10 minutes or until knife inserted halfway between center and edge comes out clean. Cool 1 hour. Remove sides of pan. Chill cake (makes 16 servings).