1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 tsp. vanilla extract
1/8 tsp. salt
3 lg. eggs
8 oz. semi-sweet chocolate, melted and cooled
1 c. sour cream
2 tbsp. sugar
3/4 tsp. vanilla and chocolate curls

Preheat oven to 350 degrees. Mix graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter and press crumbs into bottom of 9 x 3 inch spring-foam pan. Chill. Beat cream cheese, 1 cup sugar, 2 teaspoons vanilla, and salt until fluffy. Beat in eggs, one at a time. At low speed, beat in chocolate until blended. Pour into crust and smooth off top. Bake 35 minutes without opening door; turn off oven and leave cheesecake in for 15 minutes more. On wire rack, cool for 1 hour. Take out of pan. Cover and refrigerate for 2 hours.

Mix sour cream, 2 tablespoons sugar, and 3/4 teaspoon vanilla. Cover and chill before serving. Put sour cream mix on cheesecake and sprinkle on chocolate curls.