Wrap outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil. Coat bottom of pan with cooking spray; sprinkle with chocolate wafer cookie crumbs, and set aside.

Combine sugar and next 4 ingredients in a bowl. Beat at medium speed of an electric mixer until smooth. Add eggs, 1 at a time; beat well after each addition.

Pour half of cheese mixture into a bowl; add melted chocolate, stirring until well blended. Spoon alternating mounds of plain and chocolate cheese mixtures into prepared pan; swirl with a knife to create a marbled effect. Place pan in a large shallow pan; add hot water to larger pan to a depth of 1 inch.

Bake at 325 deg for 45 minutes; remove from oven. Remove springform pan from water; remove foil from pan. Let cool 1 hour. Cover and chill at least 2 hours. Yield: 12 servings (serving size: 1 wedge).

Per serving: 343 Calories; 20g Fat (51% calories from fat); 7g Protein; 35g Carbohydrate; 108mg Cholesterol; 235mg Sodium

cream, can be whipped up in no time flat.