Chocolate Swirl Cheesecake

• 2 c. graham cracker crumbs
• 1 1/2 tsp. ground cinnamon
• 1/2 c. butter or margarine, melted
• 2 (1 oz.) sq. semi-sweet chocolate
• 2 (8 oz.) pkg. cream cheese, softened
• 1 c. sugar
• 6 eggs
• 1/4 c. plus 1 Tbsp. all-purpose flour
• 1 1/2 tsp. grated lemon rind
• 3 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 1 c. whipping cream, whipped
• grated chocolate (optional)

1. Combine graham cracker crumbs, cinnamon and butter, mixing well.
2. Firmly press into bottom and up sides of a 9-inch spring-form pan, then refrigerate.
3. Place chocolate in top of a double boiler; bring water to a boil.
4. Reduce heat to low; cook until chocolate melts.
5. Set aside to cool slightly.
6. Beat cream cheese with electric mixer until light and fluffy.
7. Gradually add sugar, mixing well.
8. Add eggs, one at a time, beating after each addition.
9. Stir in flour, lemon rind, lemon juice and vanilla. Fold in whipped cream.

graham cracker crumbs, ground cinnamon, butter, semisweet chocolate, cream cheese, sugar, eggs, flour, lemon rind, lemon juice, vanilla extract, whipping cream, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314355 (may not work)