1/2 c. chocolate wafer crumbs
1 tbsp. butter, softened
3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
7 eggs
2 sqs. semi-sweet chocolate, melted
Chocolate Sour Cream Frosting - below
Miniature chocolate nonpareils

1. In a small bowl combine crumbs and butter. Lightly grease bottom of a 9 inch spring form pan. Press mixture onto bottom.

2. Preheat oven to 300 degrees. In large bowl of electric mixer, combine cream cheese, sugar and vanilla. Beat until smooth. Add eggs, one at a time, beating well after each addition.

3. Set aside 1 cup of mixture. Pour remaining mixture into prepared pan. Fold melted chocolate into the one cup cheese mixture. Spoon onto mixture in pan and cut through batter in a spiral motion, for marbled effect.

4. Bake 50 to 55 minutes, or until mixture is just set. Remove to wire rack; cool completely. Refrigerate 2 hours.

5. Frost top and side of cake with Chocolate Sour Cream Frosting. Decorate with nonpareils. Refrigerate to chill very well before serving - about 4 hours. Makes 12 servings.

CHOCOLATE SOUR CREAM FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. sour cream
Dash salt

1. Melt chocolate pieces in top of double boiler over hot water.