(THICK, DENSE, HEAVY AND RICH CHOCOLATE CHEESECAKE IN A CHOCOLATE COOKIE CRUMB CRUST. MAY BE MADE A DAY OR TWO BEFORE SERVING AND KEPT IN REFRIGERATOR, OR MADE SAY AHEAD AND FROZEN.)

Preheat oven to 375 degrees.

Have ready a nine inch prepared chocolate crumb crust. (This recipe will usually fill two such crusts).

PIE FILLING:

12 oz. semisweet chocolate (2 c. morsels or 12 squares coarsely chopped)
24 oz. (three 8 oz. pkg.) cream cheese, at room temp. (great to use the new soft cream cheese in container)
1 tsp. vanilla extract (GREAT WITH ALMOND INSTEAD)
1/8 tsp. salt
1 c. granulated sugar
3 eggs (graded large or extra large)
1 c. sour cream

Place the chocolate in the top of a small double boiler over hot water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Remove from the hot water and set aside to cool slightly.

In the large bowl of an electric mixer, cream the cream cheese until it is very smooth. Add the vanilla, salt and sugar and beat well, scraping the sides with a rubber spatula, until very smooth. Add the chocolate and beat into mix. Add the eggs one at a time, scraping the bowl with the spatula and beating until thoroughly blended after each addition. Add the sour cream and beat until smooth.

Pour the filling into the crumb crust (it will not quite reach the top of the crumbs) and rotate the pan briskly first in one direction and then in the other to smooth the top. (It might also be necessary to smooth the top a bit with a spatula.)

Bake for 1 hour (it will seem quite soft).

Let stand on rack until completely cool. Cover the top of the pan with aluminum foil and refrigerate overnight. Use a strong knife to remove the cake from the pan.