Chocolate Cheesecake

2 C chocolate wafer crumbs

5 T melted butter

∙ In medium bowl, mix together chocolate crumbs and melted butter till well blended.

∙ Press into a 9" spring form pan.

∙ Preheat oven to 300'

3 Pkg (8 oz) cream cheese, at room temp

1 C sugar

5 eggs

2 oz (2 squares) semisweet chocolate, melted

∙ In a large bowl, beat together cream cheese, sugar, and eggs at medium speed till smooth and fluffy.

∙ Spoon half of cream cheese mixture into crust

∙ Stir chocolate into remaining cream cheese mixture till well blended.

∙ Drizzle over batter in crust to make swirls

∙ Bake cream cheese for 50 minutes.

∙ Transfer pan to a wire rack to cool completely.

∙ Transfer cheese cake to a serving plate, cover with plastic wrap and chill for 2 hrs.

∙ Uncover cheesecake and carefully remove the side of pan.

6 oz (6 squares) semisweet chocolate, melted

½ C sour cream

∙ In a small bowl, mix together chocolate and sour cream.

∙ Spread over cheesecake then chill briefly until frosting is set.

Cheese cake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.