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 sq. (2 oz.) unsweetened chocolate, melted

Combine cracker crumbs, 1/4 cup sugar and 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 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.