Directions

1. Preheat oven to 350 degrees F (190 degrees C). Grind graham crackers in a food processor.
2. In a small bowl, or in the food processor, stir together the graham cracker crumbs, white sugar and melted butter. Press into the bottom, and 1 inch up the sides of a 9 inch springform pan.
3. Bake for 15 minutes in the preheated oven, set aside to cool. Turn the oven down to 350 degrees F (175 degrees C). Chop the semisweet chocolate into pieces and melt over a double boiler along with the cream. Stir occasionally until melted, then set aside to cool.
4. In a medium bowl, beat the cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.
5. Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature, then refrigerate for at least 8 hours before serving.