Combine ingredients, press into a greased 9-inch springform pan (you know, the kind where the sides come off after baking)

Filling 1/3 cup flour 1/4 tsp baking soda (scant) 8 oz sweet chocolate 3 large eggs 3/4 cup sugar 8 oz cream cheese, softened 1 1/4 cupws heavy cream, unwhipped 1/4 tsp vanilla extract

Preheat oven to 325 Sift flour and baking soda, set aside Melt chocolate (use double boiler), remove from heat and cool slightly In small bowl, beat eggs until thick. Beat in sugar, one Tbls. At a time, until mixture is thick and ivory colored. Without washing beater (no licking!) beat cream cheese until fluffy in large bowl, add cream and vanilla, beating until smooth and of whipping cream consistency. Add chocolate, beating gently to blend. With spatula, fold in egg mixture, then fold in flour mixture Back 1 1/2 hours at 325 degrees Cool; top will crack and cave in slightly, fill this area with topping and chill. Serve cold or at room temperature.

Topping 1 Tbls. Powdered sugar, sifted 5 tsp creme de cacao 3/4 cup whipping cream extra crushed chocolate wafer crumbs

Whip cream, sugar and creme de cacao, spread over cheesecake.

sprinkle some crumbs for decoration.