Two-Tone Cheesecake

Directions

1. In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.
3. Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.
5. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.