8ouncesBaker's Semi-Sweet baking chocolate, melted and cooled slightly
Instructions
Pre-Heat oven to 325 degrees
Mix cookie crumbs and butter; press onto bottom of 9-inch spring-form pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 55 min. to 1 hour or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours.
Notes
It helps to bake the cheesecake with a water bath. You can do this two ways.
One way is to place a roasting pan with hot water on the oven rack below the cheesecake in the oven.
The other way is to wrap the outside of the cheesecake pan in a double layer of foil, covering the underside and extending all the way to the top.
Then place the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
Whichever method you choose, make sure you check on the water level in the roasting pan while the cheesecake bakes as you may need to refill and add more hot water.