Yield: 16 servings
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Crust:
1 (8 1/2 ounce) package chocolate wafters, crushed
6 tablespoons margarine, melted
Filling:
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 (12 ounce) package (2 cups) semi-sweet chocolate chips, melted
1 cup whipping cream
2 tablespoons margarine, melted
1 teaspoon vanilla

Cooking time: 65 minutes
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Preheat oven to 325 degrees.

In a medium bowl, combine crust ingredients; reserve 1 tablespoon of crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up side of ungreased 10 inch springform pan.
Refrigerate.

In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth.
Pour into crust-lined pan.

Bake for 55-65 minutes or until edges are set.

Center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)

Cool in pan 5 minutes; carefully remove sides of pan.
Cool completely.
Garnish with reserved crumbs.
Refrigerate several hours or overnight before serving.
Store in refrigerator.

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