1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted

Combine and press into 9 or 10 inch springform pan. Chill.

FILLING:

3 pkgs. cream cheese, room temp. (8 oz.)
1 c. sugar
5 eggs, room temp.
1 pkg. German Sweet Chocolate, melted and cooled
1 tbsp. vanilla

Beat cream cheese and sugar, add eggs, beat well after each egg. Add vanilla and 1 tablespoon lemon juice. Measure 1 1/2 cups cream mixture then fold in cooled chocolate. Spread half of plain mixture onto crumb crust then alternate chocolate and plain mixture by spoonful. Zig zag spatula through cheese to marbelize.

Bake 350 degrees for 40 minutes. Turn off oven and let cake stay in oven for 20 minutes. Remove from oven and cool. Remove sides of pan and chill.