1 1/2 c graham crackers, crushed
1 tbsp. sugar
1/2 tsp. cinnamon (optional)
1/2 c. butter, melted
3 8oz. packages of cream cheese, softened
1 c. sugar
2 tbsp. flour
1 tsp. vanilla
1/4 c. milk
3 eggs, slightly beaten
4 oz. semisweet chocolate chips, melted
For garnish: I used a Hershey bar and shaved curls off with a carrot peeler.
For crust, in a bowl combine graham crackers, the 1 tbsp. sugar, and cinnamon (optional). Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8-9 inch springform pan. Set aside.
For filling: in a large mixing bowl beat cream cheese, the 1 c. sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Divide filling. Pour plain half into the crust-lined pan; pour mixed, chocolate filling into the crust-lined pan. Use a narrow metal spatula to gently swirl the fillings together . Bake 375 F. oven 35-45 minutes, or until edge of cake appears set when gently shaken. Cool in pan on wire rack for 20 minutes. Using a small sharp knife, gently loosen the crust from the sides of springform pan. Cool for 30 minutes more then remove sides of pan. Cool completely on rack. Cover and chill at least 4 hour before serving.
*Place water in oven with cheesecake to prevent most cracking.