5 (8 oz.) pkgs. cream cheese, room temp.
1 2/3 c. sugar
1 2/3 c. sour cream (16 oz. container)
2 tsp. vanilla
6 eggs
1 (6 oz.) pkg. chocolate morsels
1/4 c. sugar

FOR CRUST:

1 pkg. graham crackers
2 tbsp. sugar
1/4 c. melted butter
10 inch springform pan

First to make crust: Mix cracker crumbs, melted butter and sugar together and press into pan. Bake in a 350 degree preheated oven for 5 minutes. Remove and set aside.

For cheesecake: Start beating the softened cream cheese while adding 1 2/3 cups of sugar. Fold in the sour cream and add the vanilla. Now add, one at a time, the eggs and beat well after each egg is added to cheese mixture.

In a double boiler melt the chocolate and sugar, stirring constantly. Remove from heat after melted.

Place 3/4 of the cream cheese mixture into the cake pan. Add the chocolate to the remaining 1/4 cheese mixture. Blend well. Spoon chocolate cheese mixture into the pan and swirl with a knife through the cream cheese mix.

Preheat oven to 325 degrees and bake for 1 hour. Turn off oven and open the door about 2 inches. Leave cake in off oven for another hour to finish baking. Remove and allow to cool completely before placing in the refrigerator.

It may be necessary to bake cake more than 1 hour. I sometimes leave oven on for 1 hour and 20 minutes to be sure the middle of the cake is done, but continue to leave in oven after oven is turned off, for 1 hour with door opened 2 inches. If you want to make a plain cheesecake omit the chocolate and sugar but add a tablespoon of lemon juice to the batter before baking.