2 (4 oz. each) pkgs. Baker's German's 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. each) pkgs. cream cheese, cut in 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 for 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 inch 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.