Chocolate Cheesecake (adapted from a Kraftfoods.com recipe)

2 pkg. cream cheese (softened)
1 cup sugar
1/2 tsp vanilla
2 eggs
4 squares unsweetened baking chocolate, melted and slightly cooled
Chocolate Cookie Crust*

Preheat oven to 325 degrees.
Mix cream cheese, sugar and vanilla with mixer until well blended.
Add eggs and mix until blended.
Stir in melted chocolate.

Pour into chocolate crust and back 45 minutes or until center is almost set.
Cool at least 3 hours in fridge.



*Chocolate Cookie Crust

Mix 2+ cups crushed chocolate cookies** and 1/2 cup melted butter.
Spread over bottom of spring pan.  Fridge until needed.



**Chocolate Refrigerator Cookies (from Better Homes & Gardens Cookbook)

1/2 cup butter
1 cup brown sugar
1 egg
1 1/2 squares unsweetened baking chocolate, melted 
1/2 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp milk

Preheat oven to 400 degrees.

Cream butter and sugar; add egg and beat well.
Add chocolate and vanilla; mix well.
Sift dry ingredients; add to creamed mixture, alternately with milk.
Wrap in plastic wrap or wax paper in a roll shape.
Chill thoroughly or overnight.
Slice thin; bake on ungreased cookie sheets 8-10 minutes.