2 (4 oz.) pkgs. Baker's German sweet chocolate, divided
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, cut into cubes
Crumb crust (recipe follows)

Melt 1 1/2 packages (6 ounces) chocolate. Blend eggs, corn syrup, cream, and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate.

Pour into crust. Bake in 325 degree oven 45 minutes or until set. Cool on rack. Cover; chill. Melt remaining chocolate; drizzle over top. Serves 8.

CRUMB CRUST:

In 9-inch pie plate or 9 x 3 springform pan combine 1 3/4 cups chocolate cookie or graham cracker crumbs, 2 tablespoons sugar, and 1/3 cup butter (melted), until well mixed. Press evenly in pie plate or on bottom and 1 1/4- inch up side of springform pan.