2 c. graham cracker crumbs or crushed plain chocolate cookies
1 1/2 tsp. ground cinnamon
1/2 c. butter, melted
2 (1 oz.) squares semi-sweet chocolate
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
6 eggs
1/4 c. plus 1 tbsp. all-purpose flour
1 1/2 tsp. grated lemon rind
3 tbsp. lemon juice
1 tsp. vanilla extract
1 c. whipping cream, whipped
Grated chocolate (optional)

Combine graham cracker crumbs, cinnamon and butter, mixing well; firmly press into bottom and up sides of a 9-inch springform pan. Then refrigerate.

Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside and cool slightly.

Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time beating after each addition; stir in flour, lemon rind, lemon juice, and vanilla. Fold in whipped cream.

Combine 1 cup cheesecake mixture and melted chocolate. Pour remaining cheesecake mixture into prepared crust. Pour chocolate mixture over cheesecake mixture; gently swirl with a knife.

Bake at 300 degrees for 1 hour. Turn off oven, and let cheesecake stand in closed oven 1 hour. Open oven door, and allow cheesecake to stand in oven 2 to 3 hours or until completely cooled. Chill several hours. Garnish with grated chocolate, if desired. Makes one 9-inch cheesecake.