Ingredients 

For Crust 

• 2 cups chocolate wafer crumbs 
• 5 tablespoons melted butter 

For Filling 

• 3 packages (8 ounces each) cream cheese, at room temperature 
• 1 cup granulated sugar 
• 5 large eggs 
• 2 ounces (2 squares) semisweet chocolate, melted 

For Frosting 

• 6 ounces (6 squares) semisweet chocolate, melted 
• 1/2 cup sour cream 

• For crust, mix together chocolate crumbs and melted butter, in a medium bowl, until well blended. Press into a 9-inch springform pan. 
• Preheat oven to 300 degress F. 
• 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 the crust to make swirls. 
• 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.