Makes one 9 inch cheesecake.
Special equipment: One 9" springform pan.
Preheat the oven to 350° F.
In a bowl, stir together the chocolate wafer crumbs and the melted butter. Press the chocolate crumbs onto the bottom of a 9" springform pan. Bake for 10 minutes. Cool and set aside.
In a small bowl, melt the chocolate chip in the microwave or on top of a double boiler. Stir to a smooth consistency. Set aside to slightly cool.
In a large bowl with an electric mixer, beat the cream cheese and sugar together until very smooth with no lumps. Beat in the eggs one at a time until well incorporated.
Add in the melted chocolate & the vanilla and blend together.
Pour the batter over the baked chocolate crust and smooth out with a spatula. Bake for 40 to 45 minutes. The middle of the cake may still jiggle a bit. That is fine, you do not want to over bake the cake.
Unbuckle the spring form pan to loosen the cake from the sides of the pan and let cool. Once cool, carefully move the cheesecake to a serving platter and chill in the refrigerator.
Serve the chocolate cheesecake plain or with sifted powdered sugar, cocoa powder or a chocolate ganache drizzled on top. See notes. You could also serve with a dollop of whipped cream.
Recipe originally came from Philadelphia Cream Cheese's book "Simple & Elegant Recipes"