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Heat oven to 350°F (180° C).
Reserve 2 oz. chocolate.
Microwave remaining chocolate in microwaveable bowl as direced on package; set aside.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar with mixer until well blended.
Add melted chocolate and vanilla; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 40 to 45 minutes or until centre is almost set.
Run knife around rim of pan to loosen cake; cool completely before removing rim.
Melt reserved chocolate; drizzle over cheesecake.
Refrigerate 4 hours.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.