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Chocolate-Lover's Cheesecake

1 1/2 cups finely crushed chocolate wafers
6 tablespoons butter, melted
3 8-ounce package cream cheese, softened
1 1/2 cups sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
4 eggs
4 squares (4 ounces) semisweet chocolate, melted
1/4 cup milk
1 teaspoon vanilla
1 square (1 ounce) semisweet chocolate
1 teaspoon butter

For crust, in a bowl combine chocolate wafer crumbs and melted
butter. Press crumb mixture firmly on bottom and 1 3/4 inches up
sides of a 9-inch springform pan.

For filling, in a large mixer bowl beat cream cheese till creamy.
Combine sugar, flour and salt; stir into the cream cheese mixture.
Add eggs all at once. Beat just till combined. DO NOT OVERBEAT.
Stir in the 4 squares melted chocolate, moik and vanilla till
combined. Turn into crumb-lined pan.

Bake in a 325 oven for 60 minutes or till center appears set.
Remove from oven; cool 15 minutes. Loosen sides of pan. Cover
and chill at least 2 hours.

In a small saucepan over low heat melt the 1 square semisweet
chocolate and butter. Drizzle in lattice design atop cheesecake.
Chill till chocolate is set. Makes 12 servings.

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6 of 6 people found the following review helpful:
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I marblized it and added walnuts, December 16, 2004 - 08:48 PM
Reviewer: Robert from Grafton, Virginia
I took the basic recipe and turned it into a marble cheescake instead. Instead of mixing the chocolate into the cream cheese mixture, I poured the cream cheese into the pan then poured the chocolate into the top then swirled it with a knife to make a nice design. I also added a 1 3/4 cup bag of chopped walnuts. I put these directly on top of the crust. Tips - Chill the crust in the refrigerator while preparing the rest. Melt the chocolate in a double boiler with butter instead of milt if you're going to make a marble version - it's thicker. Don't just remove the cheescake from the oven after baking it. Turn the oven off, and crack open the door to the first indent. Let it cool slowly (much longer than 15 minutes - 1 to 2 hours BEFORE putting it in the frig), and you'll get less cracks. Place a cookie sheet under the springform pan to support it. Mix the sugar into the cream cheese first before using the mixer, and allow the cream cheese to soften first. Otherwise you can destroy a less powerful mixer pretty quick. Use more butter on the crust mixture, and use more wafers (or I often use chocolate graham crackers). It makes it easier, and less likely to stick to the pan - butter = grease but tasty! A pan of water in with the cheesecake while baking keeps it moister, and helps prevent cracking. Optionally add the juice of a lemon and/or a little lemon zest to add a little zing to it. To add a little flavor, I'll add a little (few tablespoons or so) of a good dark rum.

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