Hot Fudge Cheesecake

Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 9" springform pan. Bake at 350F degrees for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300F degrees.

Combine chocolate squares and 1 1/2 cups butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.

Beat cream cheese at medium speed of an electric mixer until creamy. Add 1 1/2 cups sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.

Bake at 300F. for 1 hour and 20 to 30 minutes or until almost set. Turn oven off. Let cheesecake cool in oven 1 hour. Remove to a wire rack let cool to room temperature.

Remove sides of pan. Serve cheesecake at room temperature with Hot Fudge Sauce, or chill until ready to serve. Garnish, if desired.

Hot Fudge Sauce: Combine chocolate morsels and half-and-half in a heavy saucepan. Cook over medium heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; stir in butter and vanilla. Serve warm.