2 (8oz) pkgs. cream cheese, softened
1/4 c sugar
1/4 c Splenda
1/2 t vanilla
2 t espresso powder, dissoved in 1 T hot water
4 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled
1 Keebler or Nabisco Chocolate Ready Crust
Mix cream cheese, sugar, Splenda, vanilla, and espresso at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into crust. Bake at 325˚ for 45 minutes or until center is almost set. Cool in fridge at least 3 hours.