Chocolate Cheesecake


For crust
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

For filling
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
Make crust:
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.

Make filling:
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).