Chocolate Cheesecake

Filling:
2 (8 oz.) pkg. cream cheese
3 eggs
1 c. whipping cream
1 tsp. vanilla
2/3 c. sugar
12 oz. pkg. semi-sweet chocolate chips, melted
2 Tbsp. margarine or butter, melted

Crust:
One 8-1/2 oz. pkg. Chocolate wafers, crushed (1- 3/4 c.)
6 Tbsp. margarine or butter, melted

Heat oven to 325 degrees. In medium bowl, combine crust ingredients; reserve 1-tablespoon crumbs for garnish.  Press remaining crumbs over bottom and 2-inches up sides of 10-inch spring-form pan. Refrigerate. In large bowl, combine softened cream cheese and sugar; beat until smooth. Add eggs, one at a time, beating until well blended after each addition. Add melted chocolate; beat well. Add cream, 2 tablespoons margarine and vanilla; beat until smooth. Pour into prepared crust. Bake at 325 degrees for 55 to 60 minutes or until edges are (center of cheesecake will be soft) cool in pan 5 minutes. Remove sides of pan. Cool completely. Garnish with reserved crumbs. Store in refrigerator. To prevent cracks in top of cheesecake, place pan of water on rack below cheesecake while baking.

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