Chocolate Bliss Cheesecake

This is going to be part of my Valentine's day collection. I found this on the Kraft website, and it has the cutest and most simple little heart right in the middle. 8 oz of chocolate=8 squares.

• Ready In: 50 hrs 20 mins
• Serves: 6

Ingredients

• 18  chocolate sandwich style cookies, finely crushed (about 1-1/2 cups)
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1  teaspoon vanilla
• 8  ounces  semisweet baking chocolate, melted, cooled slightly
• 3  eggs

Directions

1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
2. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 55 minute to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
4. Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.