To prepare crust, butter 9-inch springform pan with sides at least 2 3/4 inches high. Wrap outside of springform pan with large piece of heavy aluminum foil.

Place flour, sugar, butter and salt in large bowl of electric mixer and mix on low speed just until small crumbs form. Mixture should not form ball. Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake at 350 degrees until crust is just golden, about 15 minutes.

To prepare filling, mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla and cream.

Place 2 cups batter in medium bowl and set aside. Mix melted chocolate into batter in large bowl, stirring just until chocolate is incorporated. Pour chocolate batter into prepared pan.

Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake at 350 degrees 40 minutes. Carefully slide oven rack out several inches. Pour reserved batter all around inside edge of pan. Batter will flow evenly over top of cake. Bake 20 minutes longer. Give cheesecake gentle shake. Top should look firm. Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours. Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator at least 6 hours or overnight. Store in refrigerator up to 7 days. Serve at room temperature.

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Mm-format by Petra <phildeb@gmx. Net>