Crust:

1/2 c. melted butter
2 tbsp. brown sugar
1 1/2 c. chocolate wafer crumbs

Filling:

1 c. sugar
1/2 c. cocoa
1 1/8 c. sour cream
1 tbsp. vanilla
4 eggs

Topping:

1 1/2 c. sour cream
3 tbsp. brown sugar
3/4 tsp. vanilla

Mix crust. Press on sides and bottom of 10-inch spring-form pan. Freeze 20 minutes.

Beat filling mixture until smooth and pour into crust.

Bake at 325°F for 20 minutes. Turn halfway around and cook for another 20 to 25 minutes or until set.

Mix topping together and cover top of cake while it is still warm.

Bake 5 to 10 minutes and chill. Serve with whipped cream. Best if cake is left in refrigerator to age 2 to 3 days.