Ingredients:

• For the crust: 2 cups – chocolate wafer crumbs
• 5 tbsp – melted Butter
• For the filling: 3 packages (8 ounces each) – Cream cheese (at room temperature)
• 1 cup – granulated Sugar
• 5 – eggs (large)
• 2 ounces – semisweet chocolate (melted)
• For the frosting: 6 ounces – semisweet chocolate (melted)
• 1/2 cup – sour Cream

Method:

1. For the crust: In a medium-sized bowl, mix together the chocolate crumbs and melted butter until these blend well. Press into a 9-inch springform pan.
2. Preheat an oven to 300 degrees F.
3. For the filling: In a large bowl, beat together the cream cheese, sugar and eggs at medium speed until smooth and fluffy.
4. Spoon half of the cream cheese mixture into the crust.
5. Stir the chocolate into the remaining cream cheese mixture until it blends well.
6. Drizzle over the batter in the crust in swirls.
7. Bake the cheesecake for 50 minutes.
8. Transfer the pan to a wire rack. Cool completely.
9. Transfer the cheesecake to a serving plate, cover with a plastic wrap and chill for 2 hours.
10. Uncover the cheesecake; carefully remove the side of the pan.
11. For the frosting: In a small bowl, mix together the chocolate and sour cream.
12. Spread over the cheesecake.
13. Chill briefly until the frosting is set.

Recipe courtesy of Rakhi