FILLING: 6 (1 oz.) squares semisweet chocolate
3/4 c. butter
1 (8 oz.) cream cheese, softened
3/4 c. sugar
3 eggs

Combine crust ingredients.
Press into bottom and 2-1/2" up sides
of 7" springform pan.
Bake at 350F for 8 minutes;
cool and reduce oven temperature to 300F.

Combine chocolate and 3/4 cup butter.
Cook until smooth; cool.
Beat cream cheese until creamy.
Add 3/4 cup sugar, beating well.
Add eggs beating after each addition.
Stir in chocolate; pour into prepared crust
and bake at 300F for 50 minutes.
Turn oven off; let cheesecake stand
in closed oven 30 minutes.
Cool then chill. Serve with hot fudge sauce.

HOT FUDGE SAUCE 6 (1 oz.) squares semisweet chocolate
1/2 c. half and half
1-1/2 t. butter
1/2 t. vanilla

Combine chocolate and half and half in saucepan.
Cook until smooth. Remove from heat;
stir in butter and vanilla.