1 9 oz. box of chocolate wafer cookies
6 to 8 tablespoons melted butter
1/3 Cup chopped pecans or walnuts or whatever you like
4 8oz. packages of Philadelphia Cream Cheese at room temp
1 cup sugar
2 Tablespoons flour
1 teaspoon vanilla extract
8 ounces (1 package) Baker’s semi-sweet chocolate, melted and cooled
4 large eggs
Preheat oven to 325° F.
Finely grind cookies in processor. Place cookies in a medium size bowl and add the melted butter and chopped nuts. Mix until blended. Press mixture onto bottom (not sides) of 9”spring-form pan. Bake 10 minutes; cool.
Melt chocolate in a double boiler, stirring frequently. Take off heat once melted and let cool. In a large mixing bowl combine cream cheese, sugar, flour and vanilla extract. Beat on medium speed until well blended. Blend in melted chocolate. Add eggs, one at a time, and continue mixing until well blended.
Pour batter into crust. Bake cheesecake at 325° F until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer spring-form pan to rack and cool. Refrigerate overnight. Garnish with a drizzle of melted white and dark chocolate (optional).