Melt chocolate squares and cool slightly.

In a bowl, mix cookie crumbs with butter. Press firmly onto the bottom of a large cheesecake pan with removable rim.

In a large bowl, beat the cream cheese, sugar, and vanilla with mixer. Add chocolate and mix well. Add eggs, one at a time. Pour over crust.

Bake 55 minutes to 1 hour or until center is almost set. Run knife around pan to loosen before removing rim. Refrigerate for 4 hours before serving.

Submitted by: Sherry Monfils