For the crust:
3 1/2 cups (225 g) finely
crushed graham crackers
3 T cocoa powder
2 T light brown sugar
6 T (90 g) butter, melted
For the filling:
1 1/2 lb (750 g) cream
cheese
1 c (200 g) confectioners
sugar
3 extra large eggs
5 oz (150 g) semisweet
chocolate, melted plus 1 t water
2 t vanilla
Mix all crust ingredients,
press into springform pan and part way up the sides
Bake at 350 (180) for 10
minutes, then take out and cool
Beat cream cheese until
smooth, gradually adding the sugar, and eggs one at a time
Pour about half into
another bowl, add the melted chocolate
Add vanilla to both
mixtures
Pour a little less than
half the light mixture into the center of the pan, tilt the pan so it spreads
out in an even layer and covers the crust
Gently pour a little less
than half the chocolate mixture over the center of the light mixture and let it
spread out, without tilting the pan
Alternate the layers,
using about half the remaining mixture each time, until both mixtures are used
up, ending with the light mixture
Put a pan of hot water on the bottom rack of the preheated oven (325 (160) degrees) and the cheesecake on the rack above the water, bake for 1 hr and 10 minutes, or until the light mixture in the center is just se. The chocolate mixture will firm up when cooled.
