1 1/2 c. graham cracker crumbs
1 1/2 c. sugar
6 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 1/2 tsp. vanilla
4 eggs
1 c. light cream
2 sq. (2 oz.) unsweetened chocolate, melted and cooled

Combine cracker crumbs, 1/4 cup of the sugar and the butter. Press in bottom and 1 3/4 inches up the sides of a 9 inch springform pan; set aside.

In a large mixer bowl beat the remaining sugar, the cream cheese and the vanilla with an electric mixer on medium speed until fluffy. Add the eggs; beat on low speed just until blended. Add cream; beat on low speed again until blended.

Using 1 1/2 cups batter, stir a small amount at a time into the melted chocolate, stirring briskly after each addition until smooth.

Pour half of the plain mixture into crust; gradually pour in half the chocolate mixture, using a zigzag motion. Repeat layers. Draw a knife or narrow metal spatula through the batter to marble layers.

Bake in a 325 degree oven for 60 to 70 minutes or until the center appears nearly set when shaken. Cool in pan for 15 minutes on a wire rack; loosen sides of pan. Cool 30 minutes more on rack, then remove sides of pan. Chill cake. Makes 16 servings.

Note: Typically, the top of this cheesecake may crack during the cooling process.