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Chocolate Cheesecake

Crust
2 cups chocolate wafer crumbs
5 tablespoons melted butter or margarine

Filling
3 packages (8 oz. each), cream cheese, at room temperature
1 cup sugar
5 eggs
2 oz. (2 squares) semisweet chocolate, melted

Frosting
6 oz. (6 squares) semisweet chocolate, melted
1/2 cup sour cream

For crust
In bowl, mix together chocolate crumbs and melted butter until blended. Press into a 9-inch springform pan. Preheat oven to 300 degrees.

For filling
In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.

Bake cheesecake for 50 minutes. Cool completely on rack. Then transfer to serving plate, cover with plastic wrap and chill for 2 hours.

Uncover cheesecake; and carefully remove side of pan.

For frosting
In a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Yield: 1 9-inch cheesecake

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