Preheat to  180c/350f

9” Springloaded Cheesecake Pan

Crust

• 1 ¼ cups  Nabisco Chocolate wafers- blitz in cusinart until powdery
• 5 tablespoons butter- melted
• ¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture onto the bottom part of cheesecake pan.

Bake for 15 minutes.

Chocolate

• ¼ pound chocolate-melt over double boiler

 While Chocolate is melting- prepare

Cheesecake Filling

• 3   8oz. packages of cream cheese
• ¾ cup sugar
• 2 tablespoons flour
• 3 eggs-beaten
• 2 teaspoons vanilla

 Combine soft cheese , sugar and flour. Mix at medium speed until well blended . Add eggs . Blend in vanilla. Please be mindful not to over mix.

Pour half mixture on top of crust.

Drizzle half the chocolate on top.

Pour in remaining  batter .

Drizzle the rest of the chocolate over top of batter . With a long wooden skewer or a knife , make 3 big figure 8 patterns through chocolate and batter carefully minding not to scrape the crust.

Pretty right?!!

Bake for 50 minutes.

Run a knife around sides of pan to loosen the cake.

Remove the  outer circle of  the springloaded pan.

Cool for 2 hours at room temp. Refrigerate for at least  2 hours before serving.