CRUMB CRUST:

1 1/2 c. chocolate wafer crumbs
6 tbsp. butter, melted
1/4 c. granulated sugar

Place wafers in blender or food processor, a few pieces at a time and run motor briefly until crumbs are small and uniform.

Place the crumbs in a mixing bowl, add butter and sugar; blend well.

Press the crumb mixture into a 10 inch springform pan. Smooth the crumb mixture along the bottom to an even thickness and an inch up the sides.

Chill the prepared pan in the freezer for 5-10 minutes until it is set. (Variation: Preheat the oven 350 degrees and bake for 10 minutes. Cool before filling.)

FILLING:

5 sq. (5 oz.) semi-sweet chocolate
1 1/2 lbs. cream cheese (three 8 oz. pkgs.)
3/4 c. granulated sugar
3 lg. eggs
1 tsp. vanilla extract
1 c. sour cream
2 heaping tbsp. instant coffee powder

Preheat oven to 275 degrees. Melt chocolate in the top of the double boiler. Stir in instant coffee powder and mix well.

Meanwhile, in a large bowl, beat cream cheese with the sugar until smooth and light. Beat in the eggs and the vanilla. Stir in the melted chocolate and the sour cream into the cream cheese-sugar mixture and blend well. Spoon butter into prepared crust. Bake for 1 hour and 15 minutes. Turn off the heat and allow to cool in the oven. Chill.

This is a very rich cheesecake. Small slices are recommended.