CRUST:

1 1/4 c. chocolate wafer crumbs
1/4 c. sugar
1/4 c. melted butter

FILLING:

2 (4 oz.) pkg. Baker's German's sweet chocolate
1/2 c. butter
3 eggs
1 c. sugar
2 tsp. vanilla
3 (8 oz.) pkg. cream cheese, at room temperature
1/4 c. flour
1 c. (1/2 pt.) sour cream
Whole pecans for garnish

CRUST: Combine chocolate wafer crumbs, sugar and melted butter. Press firmly on bottom of 9-inch springform pan. Bake at 375 degrees for 8 minutes. Cool!

Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat.

Meanwhile, beat eggs, gradually beat in sugar until fluffy. Stir in vanilla.

In large mixing bowl, beat cream cheese until fluffy. Add egg mixture and blend thoroughly. Stir in flour. Stir sour cream into chocolate, then blend into cheese mixture. Pour into crumb-lined pan. Bake at 350 degrees for 1 hour and 15 minutes.

Turn oven off, set door ajar and let cake stand in oven for 1 hour. Finish cooling on rack. Chill for about 2 hours. Remove sides of pan and serve with whole pecan garnish.