Preparation / Directions:
1. Coat a 9-inch springform pan with cooking spray; sprinkle with chocolate wafer cookie crumbs, and set aside.
2. Preheat oven to 325øF.
3. Combine sugar and next 4 ingredients in a food processor; process just until smooth. Add eggs; process 5 seconds or just until blended (overprocessing incorporates air, which will make the baked cheesecake crack).
4. Pour half of the cheese mixture into a bowl; add melted chocolate, stirring until well blended. Spoon alternating mounds of plain and chocolate mixtures into prepared pan; swirl with a knife to create a marbled effect. Bake at 325ø for 1 hour or until almost set. Turn off oven; partially open oven door. Leave in oven 1 hour. Remove from oven; cool on a wire rack. Cover; chill 8 hours .
Note: Cover remaining cheesecake with plastic wrap, and store in refrigerator up to 5 days.