Creamy Chocolate Cheesecake

Makes 3 cheesecakes

If just the word "cheesecake" didn't grab you, try "creamy chocolate cheesecake" on your menu.  Wow!

Bake Time
40 to 45 minutes
Chill Time
3 hours
14 ounces graham cracker crumbs
1-1/2 ounces sugar
4 ounces butter OR margarine, melted
1 pound, 2 ounces semi-sweet chocolate
3 pounds cream cheese, softened
11 fluid ounces Karo® Light Corn Syrup
10-1/2 ounces fresh OR thawed frozen whole eggs
8 fluid ounces whipping cream
4-1/2 teaspoons pure vanilla extract
6 ounces semi-sweet chocolate

Mix graham cracker crumbs, sugar and butter and press onto bottoms of three 9-inch springform pans.

Melt chocolate in small saucepan over very low heat, stirring until completely melted.  Set aside.

Place cream cheese in large bowl and beat with mixer using flat paddle on medium speed until creamy.  Gradually add corn syrup, beating until well blends.  Add eggs gradually, beating just until blended.  Mix in cream and vanilla extract; blend iin melted chocolate.  Evenly portion into prepared crusts.

Bake at 325°F for 40 to 45 minutes until center is almost set.  Cool on wire rack.  Cover and refrigerate or for at least 3 hours.  Melt remaining 2 ounces of chocolate and drizzle over cheesecake just before serving.