For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
Bring all cheesecake ingredients to room temperature before starting.
Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
Add flour cream and salt.
Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
In the remaining filling add vanilla.
Place half of this mixture on top of crust.
Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.