Instructions: Combine first 4 ingredients, stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 9" springform pan. bake at 350 F. for 8 minutes. Remove to a wire rack, let cool. Reduce oven temperature to 300 F.

Combine chocolate squares and 1 1/2 cups butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.

Beat cream cheese at medium speed of an electric mixer until creamy. Add 1 1/2 cups sugar, beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.

Bake at 300 F. for 1 hour and 20 to 30 minutes or until almost set. Turn oven off. Let cheesecake cool in oven 1 hour. Remove to a wire rack, let cool to room temperature.

Remove sides of pan. Serve cheesecake at room temperature with hot fudge sauce, or chill until ready to serve. Garnish if desired.

Yield: 1 9 cheesecake

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