For Crust:
6 tbsp. (100 mL) Hard margarine
1 1/2 cups (375 ml) Graham cracker crumbs
2 tbsp (30mL) Granulated sugar
2 tbsp. (30mL) Cocoa sifted

For Filling:
3 (3) Cream cheese (8 oz, 250 g, each), softened
1 cup (250 mL) Granulated sugar
3 tbsp (50 mL) All-purpose flour
4 (4) Large eggs
1 1/2 tsp (7mL) Vanilla
1 cup (250 mL) Whipping cream
2 (2) Unsweetened chocolate
baking squares (1 oz, 28 g each) cut up

Crust:
Melt margarine in small saucepan. Stir in graham crumbs, sugar and cocoa. Press in bottom of ungreased 9 inch (22 cm) springforrn pan. Bake in 350°F (175 C) oven for 10 minutes. Cool.

Filling:
Beat cream cheese, sugar and flour in medium biowl until smooth. Beat in eggs on low, 1 at a time. Add vanilla arid whipping cream. Mix. Measure 1 1/2 cups (375 mL). Set aside. Pour remaining batter over crust.

Method:
Melt chocolate in small saucepan over hot water, or on low, stirring consLantly, until smooth. Do not overheat. Cool. Stir into reserved batter, Spoon dabs over top of batter in pan. Using knife, cut zigzag pattern through batter.

Bake in 35OF (175°C) oven for 1 hour until knife inserted off center comes out clean.

Immediately run paring knife around edge of pan to allow cake to settle evenly without cracking. Cuts into 12 wedges.

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