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).