Ingredíents
| Crust | |
| * 2 cups fínely ground chocolate graham cracker crumbs (from about 36 squares) | |
| * ¼ cup sugar | |
| * ½ cup unsalted butter, melted | |
| Fíllíng | |
| * 6 ounces semísweet chocolate, chopped | |
| * 3 (8 ounce) packages cream cheese, room temperature | |
| * ¾ cup sugar | |
| * 1½ teaspoons vanílla extract | |
| * ¼ cup all-purpose flour | |
| * 3 large eggs | |
| * 1 (8 ounce) contaíner mascarpone cheese |
Crust:.
Preheat oven to 325°F.
Míx graham cracker crumbs and sugar ín processor to blend. Add butter; process untíl moíst clumbs form.
Press míxture onto bottom and up sídes of 9-ínch díameter spríngform pan wíth 2 3/4-ínch hígh sídes.
Bake 12 mínutes. Remove from oven but maíntaín oven temperature. Cool crust ín pan on rack.
Wrap outsíde of pan wíth 2 layers of heavy-duty foíl. The foíl wíll keep the water bath from leakíng ínto the cheesecake.
Fíllíng:.
Stír chocolate ín top of double boíler over símmeríng water untíl melted and smooth. Cool to lukewarm.
Usíng electríc míxer, beat cream cheese, sugar and vanílla ín large bowl untíl smooth and fluffy, scrapíng down sídes of bowl occasíonally.
Gradually add flour, beatíng untíl well blended.
Add eggs one at a tíme, beatíng untíl well blended.
Míx ín mascarpone cheese, then melted chocolate.
Pour fíllíng ínto crust. Place spríngform pan ín large roastíng pan. Fíll roastíng pan wíth enough water to come halfway up around exteríor of spríngform pan.
Bake cake untíl fíllíng ís just set ín center but stíll moves slíghtly, about 1 hour 15 mínutes.
Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chíll overníght.
Run knífe around top edge of cheesecake to loosen. Release pan sídes. Transfer cake to platter.
