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1
Crust:.
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2
Preheat oven to 325u00b0F.
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3
Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
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4
Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
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5
Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
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6
Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
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7
Filling:.
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8
Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm.
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9
Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
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10
Gradually add flour, beating until well blended.
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11
Add eggs one at a time, beating until well blended.
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12
Mix in mascarpone cheese, then melted chocolate.
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13
Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan.
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14
Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
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15
Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
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16
Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.
