Mocha Cheesecake

Crust: 8 chocolate graham crackers, crushed (in the blender, of course)
1/8 c. sugar
5 tbsp. butter or margarine, melted

Filling:
6 oz. semisweet chocolate
3 pkg. (8 oz each) cream cheese
1/2 c. sugar
2 lg. eggs
1 c. heavy cream
1/3 c. very strong coffee
1 tsp. vanilla

Preheat oven to 350 F. Melt the chocolate, set aside. In large
mixing bowl, beat cream cheese and sugar until light. Add the eggs,
one at a time, beating well after each addition. Beat in heavy
cream. Pour melted chocolate slowly into cheese mixture, then add
coffee and vanilla. Stir well to blend ingredients Pour into crust
and bake 45 min. or until edges are puffed up slightly. Cool in oven
with door cracked open, then cool to room temp. Chill thoroughly
(preferably overnight).

You'll probably be tempted to overbake it...don't do it! It might be
a little shaky when you turn off the oven, but it will set up. Also,
try not to over-mix it. I think those 2 things are the leading cause
of cheesecake cracks.