Crust:

1. Combine graham cracker crumbs, butter, and 2 tbsp sugar.

2. Press onto bottom and about 1 1/2" up the sides of a 9" springform pan; set aside.

Filling:

3. Cook and stir chocolate and cream over low heat until chocolate melts; transfer to a large bowl.

4. Combine eggs, 3/4 cup sugar, and flour.

5. Beat for 10 minutes or until thick and lemon-colored.

6. Fold 1/4 of egg mixture into chocolate; fold chocolate back into remaining egg mixture.

7. Pour into crust-lined pan.

8. Bake at 325 F for 55 minutes or until puffed around edge and halfway to center; center will be slightly soft.

9. Cool for 20 minutes.

10. Remove sides of pan; cool for 4 hours.