Preheat oven to 325°F (160°C) if using a silver 9-inch springform pan (or to 300°F/150°C if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan.
Beat cream cheese, sugar and vanilla 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.
Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 12 servings.
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 heart-shaped stencil and sprinkling with confectioners' sugar.
Source: Kraft Foods
Date: February 19, 2005