1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. butter, melted

FILLING:

3 (1 oz.) sq. semi-sweet chocolate
1 1/4 c. sugar, divided
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sour cream
1 tsp. vanilla
3 eggs

All ingredients should be at room temperature. In a small bowl combine crumbs, sugar and butter. Press firmly into bottom and 1 1/2 inch up side of 9 inch springform pan and set aside. Preheat oven to 300 degrees.

TO PREPARE FILLING: Place chocolate and 1/4 cup sugar in top of double boiler. Heat over hot (not boiling) water until chocolate is melted, set aside.

In a large bowl beat cream cheese and remaining 1 cup sugar until fluffy. Beat in sour cream and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Remove 1 2/3 cups batter to bowl, beat in chocolate mixture. Pour into bottom of pan.

Pour remaining plain batter over chocolate with spatula or knife. Swirl batter to make a marbled effect. Bake 1 hour and 10 minutes. Turn oven off. Leave cake in the oven without opening door 30 minutes. Remove from oven and cool on wire rack 30 minutes. Refrigerate cheese cake until chilled. Remove side of pan.