1 (1 lb.) pkg. chocolate sandwich cookies, crushed (Oreo cookies preferred)
3 tbsp. unsalted butter, melted
1 1/2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
Dash of salt
3 lg. eggs
1 tbsp. lemon juice
1 c. semi-sweet chocolate pieces
3 tbsp. flour
1 c. heavy cream
2 tsp. sugar

Wrap foil outside bottom and halfway up sides of 9 inch springform pan, molding to pan. Set aside. Process cookies until fine in food processor. Add melted butter and combine to moisten crumbs. Press onto bottom and sides of foil-wrapped pan and freeze until ready to fill.

Mix cream cheese, sugar and salt in bowl until light and soft. Add eggs, 1 at a time, while mixer is running. Add lemon juice and mix 3 minutes longer. Combine chocolate pieces and flour in small bowl. Fold into cream cheese mixture with rubber scraper. Pour into prepared pan.

Place filled pan in larger pan with 1 cup warm water to create water bath. Bake at 350 degrees for 35 to 40 minutes or until top is brown and cracked slightly. Remove from oven and cool up to 3 hours.

When ready to serve, beat heavy cream with 2 teaspoons sugar until soft peaks form. Garnish cheesecake with whipped cream.

Per serving: 515 calories, 35 grams fat, 136 milligrams cholesterol, 349 milligrams sodium.