Combine crumbs, sugar and butter. Press into 8 inch springform pan.

Bake 10 mins.

Prepare a water bath for the oven or cheesecake moat and set aside.

Let crust cool a few mins and then spread the melted chocolate gently across the crust.

Beat cream cheese.

Add sugar.

On low add eggs and vanilla.

Beat until smooth.

Pour into pan over the melted chocolate/crust.

Bake in the moat or water bath 50 mins.

Shut the oven, crack door and leave cake inside for 1 hour.

Remove to counter. Cool to room temp and then chill for hours.

Top with berries.