• Preheat oven to 325°. Grease bottom and sides of 9-inch springform pan. Wrap outside of pan with foil to prevent leaking, or place cookie sheet below pan while in oven. (Water bath not needed.)

Crust:

• Mix wafer crumbs, sugar, and butter thoroughly. Spread in bottom and 1-inch up side of pan. Bake 10 minutes. Cool completely on wire rack.

Filling:

• In microwavable bowl, melt baking chocolate. Microwave for 1 1/2 minutes on medium (50%), stir. Continue to microwave and stir in 30-second intervals until smooth. Cool.
• In large bowl, beat cream cheese, sugar, and vanilla extract until fluffy. Add flour. Beat in eggs, one at a time just until blended. Beat in melted/cooled chocolate. Pour into cooled crust.
• Bake for 1 hour to 1 hour 15 minutes, or until edges are set (center still jiggles slightly when moved). Turn oven off and open door at least 4 inches. Allow to remain in oven 30 minutes.
• Cool on wire rack for 30 minutes. Refrigerate for at least 6 hours, or overnight. Run small knife or spatula around edge of springform pan, remove foil, and side of pan.
• Set cheesecake out on counter 15 minutes before cutting. Enjoy!
• OPTIONAL: garnish with chocolate shavings, melted chocolate, powdered sugar, and/or fresh raspberries.