Hot Fudge Cheesecake

1 cup finely crushed saltine crackers
1/2 cup walnuts, chopped
1/3 cup butter or margarine, melted
3 tablespoons granulated sugar
6 (1 ounce) squares semisweet chocolate (can use chips)
3/4 cup butter or margarine
8 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
Hot fudge sauce
Fresh mint sprigs, for garnish, optional

Combine first four ingredients, stirring well. Press firmly into bottom and 2 1/2 inches up sides of a lightly greased 7-inch springform pan. Bake at 350 degrees F for 8 minutes; cool on wire rack. Reduce temperature to 300 degrees F.

Combine chocolate and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat, stirring often, until smooth. Cool. Beat cream cheese at medium speed with an electric mixer until creamy. Add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in chocolate mixture; pour into prepared crust.

Bake at 300 degrees F for 50 minutes to 1 hour or until almost set. Turn oven off and let cheesecake stand in closed oven 30 minutes. Remove to wire rack to cool. Chill.

Remove sides of pan; serve with hot fudge sauce. Garnish with mint, if desired.