2 c. chocolate wafer crumbs
5 tbsp. melted butter
3 (8 oz.) pkgs. cream cheese, room temperature
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 oz. (2 sqs.) semi-sweet chocolate, melted

FROSTING:

6 oz. (6 sqs.) semi-sweet chocolate, melted
1/2 c. sour cream

For the Crust: Combine chocolate wafer crumbs with the melted butter. Press into bottom and sides of 9 inch spring-form pan.

For the Filling: Combine cream cheese, sugar, eggs, and vanilla in large mixer bowl. Beat until smooth and fluffy. Pour half of the cheese mixture into crumb-lined pan. Blend the 2 ounces melted chocolate into remaining cheese mixture. Drizzle chocolate mixture over with mixture in pan to make swirls. Bake at 300 degrees for 50 minutes or until set. Chill 2 hours.

For the Frosting: Combine the 6 ounces chocolate with the sour cream. Spread on the chilled cheesecake. Serve immediately or refrigerate until ready to serve.