Crush the graham crackers very fine (a blender or food processor is good for this). Melt the butter. In a mixing bowl combine the crushed graham crackers, the melted butter and the sugar. Press into the bottom and up the sides to the top of a lightly greased 9” springform pan. Bake in a preheated 400F oven for 5 minutes. Remove from the oven and set aside. Be gentle, as the crumbs are fragile on the sides of the pan.
Filling
2 ½ pounds cream cheese
8 oz. semisweet chocolate, melted and cooled
1 ¾ cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
5 large eggs
2 large egg yolks
¼ cup heavy cream
Have your ingredients at room temperature. Preheat the oven to 450F. In a large bowl, beat the cream cheese until creamy. Scrape the sides of the bowl; gradually add the sugar, flour, vanilla and melted, cooled chocolate until smooth and creamy, about 2 minutes. Beat the eggs in, 1 at a time, just until incorporated, scraping the sides of the bowl after each addition. Beat in the cream on low speed.
Put the batter into the crust and smooth the top. Bake for 15 minutes at 450F. Reduce the oven temperature to 225F and bake for 1 hour. Turn the oven off and prop the oven door open with the handle of a wooden spoon and let the cake cool in the oven for 30 minutes. Let cool completely before unmolding.
Cover and refrigerate for at least 7 hours (better if it’s refrigerated 24 hours) before serving. Serves 16-20.
