2 tbsp. unsalted butter
1 c. fine crumbs
1/2 c. chopped filberts (hazelnuts) or pecans, optional
1/3 c. heavy or whipping cream
10 oz. semi-sweet chocolate, melted

Made by crushing 16 chocolate wafer cookies in a blender or food processor.

FILLING:

1 1/2 lb. cream cheese, room temperature
1 1/4 c. granulated sugar
6 lg. eggs
1/2 c. heavy or whipping cream
1 1/2 tsp. vanilla extract

Crust: Melt 1 tablespoon of the butter in a small saucepan. Stir in crumbs and mix well. Butter bottom and sides of a 9 inch springform pan. Press crumbs evenly over bottom of pan. Sprinkle with nuts. Stir cream and remaining tablespoon of butter into melted chocolate; drizzle 3 tablespoons over the nuts (reserve remainder). Place pan on a 14 inch strip of heavy-duty aluminum foil. Fold foil up sides of pan and then fold over so that foil makes a waterproof "jacket" about 2 inches up side of pan. Put pan in a larger pan and fill the larger pan 3/4 inch deep with water.

Filling: Heat oven to 300 degrees. In a large bowl beat cream cheese and sugar with an electric mixer. When smooth, beat in eggs, cream and 1 teaspoon of the vanilla. When well mixed, pour 3 cups into another container and add remaining 1/2 teaspoon vanilla. Add reserved melted chocolate to cream cheese mixture remaining in bowl. Pour all but about 2 tablespoons chocolate mixture into prepared baking pan. Carefully pour vanilla mixture over chocolate layer 1/2 cup at a time. Gently drop the reserved chocolate mixture in teaspoonfuls over top of cake. Swirl lightly with fingertip to create a marbled effect. Bake about 2 hours to 2 hours and 15 minutes, or until when pan is tilted batter still moves but there is no longer a soupy puddle in the center. Remove from oven and place cake pan on a wire rack; cool to room temperature. Remove sides of pan. Cover and chill several hours or up to one week.

Makes 12 servings.