Let's whip it up
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Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Stir in whipped topping with whisk. Pour half into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.
Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve.
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