CRUST:

8 oz. pkg. chocolate wafers, crushed
1/3 c. melted butter
1/4 tsp. nutmeg
2 tbsp. sugar

Preheat oven to 350 degrees. Blend crust ingredients and press evenly over bottom and sides of a 9-inch springform pan. Refrigerate until needed.

FILLING:

3 (8 oz.) pkgs. cream cheese
2 (6 oz.) pkgs. chocolate chips, melted
1 tsp. vanilla extract
1 c. sour cream
1 c. sugar
1/8 tsp. salt

With electric mixer at high speed, beat cream cheese. Add 1 egg at a time and beat until smooth. Add sugar gradually and continue to beat. Add remaining ingredients and beat until smooth. Pour into crust and bake 1 hour or until cheesecake is just firm when pan is shaken. Cool on rack. Refrigerate overnight. Remove sides and serve. Put shaved chocolate or almonds on top.