Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            Package  Nabixco chocolate wafers -- (9 oz)
     3/4         Stick  butter -- cut into 1/2 inch
                pieces  
  1 1/2           Cups  whipping cream
  12            Ounces  semisweet chocolate -- chopped
  1              Pound  cream sheese -- at room temperature
     3/4           Cup  sugar
  4                     eggs
  1           Teaspoon  vanilla extract
                        cherry-pie filling and whipped cream for
                        garnish

Preparation:

1. Butter 9-inch springform pan. Finely crush cookies in food processor using on/off turns. Cut in butter until mixture begine to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top. Refriderate crust for 30 minutes. 2. Preheat oven to 325 degrees. Heat whipping cream and semisweet chocolate over low heat until chocolate melts, stirring constantly. Cool 10 minutes. 3. Beat cream cheese and sugar until smooth. Beat in egs, one at a time, until combined. Add chocolate mixture and vanilla. Stir well. Pour into crust. Bake 1 and 1/4 hours. Cool completely on rack. Refrigerate 24 hours. 4. To serve, spread top with cherry-pie felling and whipped cream. Or for a pretty presentation, arrange alternate rows of cherry-pie filling and piped whipped cream across top of cake.

Nutritional Information:

4319 Calories (kcal); 320g Total Fat; (62% calories from fat); 44g Protein; 379g Carbohydrate; 1424mg Cholesterol; 1097mg Sodium