CRUST:

8 1/2 oz. chocolate cookie wafers, crushed
1/3 c. melted butter
1/4 c. sugar

FILLING:

3 (8 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. flour
4 oz. bar sweet cooking chocolate, melted and cooled
3 eggs
2 tbsp. half and half
2 tsp. vanilla

TOPPING:

1/2 c. dairy sour cream
1/2 tsp. vanilla
6 oz. chocolate chips

Preheat oven to 400 degrees. In small bowl, combine all crust ingredients, mix well. Press over bottom and 2 inches up sides of ungreased 9 inch springform pan.

In large bowl, combine cream cheese, sugar, flour and chocolate. Beat at highest speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in half and half and vanilla. Pour mixture into crust. Bake at 400 degrees for 10 minutes; reduce oven temperature to 300 degrees and continue baking for 55 to 65 minutes or until filling is set. Remove from oven; cool 10 minutes. Carefully loosen crust from rim of pan by running knife between pan rim and crust.

In small bowl, combine topping ingredients; mix until smooth. Spread over slightly cooled cheesecake. Cool completely; chill. Garnish with chocolate chips. 16 servings.