Hot Fudge Cheesecake

• 1 cup crushed saltine crackers
• 1/2 cup finely chopped walnuts
• 1/4 cup plus 2 tablespoons butter or margarine, melted
• 3 tablespoons sugar
• 6 (1-ounce) squares semisweet chocolate
• 3/4 cup butter or margarine
• 1 (8-ounce) package cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• Garnish: fresh mint sprigs

1. Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 7" springform pan. Bake at 350u0b0 for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300u0b0.
2. Combine chocolate squares and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.
3. Beat cream cheese at medium speed of an electric mixer until creamy. Add 3/4 cup sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.
4. Bake at 300u0b0 for 50 minutes to 1 hour or until almost set. Turn oven off. Let cheesecake cool in oven 30 minutes. Remove to a wire rack; let cool to room temperature.
5. Remove sides of pan. Serve cheesecake with Hot Fudge Sauce. Garnish, if desired.

crackers, walnuts, butter, sugar, chocolate, butter, cream cheese, sugar, eggs, mint sprigs

Taken from www.myrecipes.com/recipe/hot-fudge-cheesecake (may not work)