Ingredients:

1 1/2 cups crushed chocolate wafers (about 27 cookies)

1/3 cup butter (no substitutes) melted

3 8-ounce packages cream cheese, softened

1 1/2 cups sugar

4 ounces semisweet chocolate, melted and cooled

2 tbs flour

1 tsp vanilla

4 eggs

1/4 cup milk

1 ounce semisweet chocolate

2 tsp shortening

Crust:

Combine crushed wafers and butter.  Press evenly over the bottom and 1 3/4 inches up the sides of a 9 inch springform pan.

Filling:

Beat cream cheese, sugar, the 4 ounces melted chocolate, flour, and vanilla until well mixed.  Add eggs all at once, beat with an electric mixer on low speed just till combined.  Stir in milk.

Pour filling into crust-lined pan.  Place the pan on a shallow baking pan on the oven rack.  Bake at 350 for about 45 minutes (center will look soft but will set up as it cools).  Cool cheesecake in a pan ona  wire rack for 15 minutes.  Use a small metal spatula to loosen crust from sides of pan.  Cool 30 minutes.  Remove sides of pan. Cool 1 hour, cover and chill at least 4 hours.

Topping:

Melt the 1 ounce chocolate and shortening in a small saucepan over low heat.  Drizzle in a lattice design atop chilled cheesecake.  Chill till set.

Makes 12 - 14 servings