The longer it sits the better -- best when made 5 days ahead of time!

CRUST:

1 box or 8 1/2 oz. Nabisco thin chocolate wafers
1/4 tsp. cinnamon
1/2 c. melted butter

Put wafers in blender and grind. Mix with other ingredients. Put thin veneer of butter in 10" springform pan. Freeze. Press crushed wafers on pan. Chill.

FILLING:

4 (8 oz.) pkgs. cream cheese
4 eggs
2 c. sugar
1 tbsp. cocoa
1 tbsp. vanilla
1 (12 oz.) pkg. semi sweet chocolate
2 c. sour cream

In mixer, mix cheese until fluffy, add 1 egg at a time, alternate with sugar. Add cocoa and vanilla; mix well. Fold in melted chocolate. Stir in sour cream and pour into chilled crust. Bake 1 hour 10 minutes at 350 degrees. Garnish with chocolate curls made from Hershey bar. Cool, then refrigerate. HINT: Do not fill pan too full as it rises, extra batter can be put in individual souffle dishes, bake 20 to 25 minutes.