Chocolate Cheesecake

Crust
2 cups chocolate wafer crumbs
5 tablespoons melted butter

Filling
24 ounces cream cheese at room temperature
1 cup granulated sugar
5 large eggs
2 ounces semisweet chocolate, melted

Frosting
6 ounces semisweet chocolate, melted
1/4 cup sour cream


To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9 inch springform pan.

Preheat oven to 300.

To prepare 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 at 400 for 35 to 45 minutes or until done.

Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.

Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours.

Uncover cheesecake; carefully remove the side of pan.

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