Double Chocolate Cheesecake

I have been on a quest to make an awesome cheesecake that doesnt crack and is super smooth and here it is. I have gotten this recipe right so now I am ready to move on to more challenging ones!

Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs

Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust

Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.