Fabulous Chocolate Cheesecake

For the Base:
4 tbs butter
7 oz chocolate graham crackers, crushed
2 Tbs sugar

For the Filling:
8 oz dark chocolate (minimum 55% cocoa)
(I always use Hershey's dark chocolate chips)
16 oz (Two packages) full-fat cream cheese, at room temperature
1/2 cup sugar
4 large eggs
1 1/4 cup heavy cream

For the topping:
Scant 1 cup heavy cream
(to sweeten it up a little bit I sometimes add 2 tbs vanilla and 1/4 cup sugar)

Optional toppings:
*Crushed chocolate graham crackers
*Dark chocolate chips
*Chocolate syrup
*cocoa powder for dusting
Use your imagination!

Directions:
1. Melt the butter and stir in the crushed cookies. Press into the base of a nonstick 8 inch springform cake pan and refrigerate for 1 hour, or until set.

2. Make filling: Melt the chocolate in a bowl over a pan of gently simmering water and allow to cool. Heat the oven to 325 degrees.

3. Beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, but don't over beat. Blend in the melted chocolate and the cream slowly until combined then pour the cheesecake mix on top of the base. Bake in oven for 1 hour until set.
Run a knife around the inside of the pan to loosen the cheesecake (very important) and then refrigerate overnight. (or at least until completely chilled)

To serve:
1. Make the topping by whipping the heavy cream (and any sweetener's) until fluffy. Spread over the top of the cheesecake.
2. Dust whatever toppings you want on top of whipped cream.
3. Slice and serve up with a tall glass of milk. You'll need it.
4. Enjoy!