2 c. chocolate wafer crumbs (about 32 cookies)
1/2 c. melted butter
3 (8 oz.) pkgs. softened cream cheese
1 c. sugar
4 eggs
1/2 c. heavy cream
1 (6 oz.) pkg. mini semi sweet chocolate
2 c. sour cream
2 tbsp. sugar

Preheat oven to 375 degrees. Combine crumbs, butter and 1/3 cup sugar in small bowl. Press into bottom and sides of 9" springform pan. In large bowl beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time beating well after each addition. Add cream, beat until smooth and light. Stir in chocolate chips. Pour into crust. Bake 40 minutes or until light golden brown (center will not be set). Remove from oven; cool 5 minutes on wire rack. Stir together sour cream and 2 tablespoons sugar. Spread evenly over top of cake. Bake 5 to 10 minutes longer. Center of cake will not be "set". Cool completely on wire rack. Cover and chill 8 hours before slicing. Keep refrigerated. Makes 12 servings.

Cheesecake may be baked, cooled, completely wrapped and frozen. Thaw 24 hours in refrigerator before slicing.