1 1/2 cups graham cracker crumbs (I use Annie's Bunnies)
3 TBS melted butter
2 pounds cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla
2 cups heavy cream
7 ounces semisweet chocolate, chopped
1/3 cup water
Preheat the oven to 325. Grease a 9" springform pan.
Combine the graham cracker crumbs and melted butter and mix well. Press into the bottom of the pan. Bake for about 10 minutes, or until the crust is just set and slightly firm. Remove from the oven and set aside to cool. Lower the oven temp to 300.
Beat the cream cheese and sugar together until smooth, scraping down the sides of the bowl.
Add the eggs one at a time, beating until smooth after each addition. Add the vanilla and cream, beat well, and scrape the sides of the bowl. Remove 1 cup of the batter and set aside while you melt the chocolate.
Combine the water and chocolate and melt over low heat. Mix in the reserved batter.
Pour the vanilla batter into the pan. Pour or spoon the chocolate batter over the top of the vanilla batter in a circle. Run a small knife through the chocolate and vanilla batters to create a marbelized effect. Don't overdo it or the two will just mix together.
Put the cheesecake in a larger pan. Add enough hot water to come halfway up the sides of the cake pan. Bake for 1 hour and 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another hour (or all night if you forget)!
Cover and refrigerate overnight or at least 8 hours.