CHOCOLATE CRUMB CRUST:

1 c. finely ground chocolate wafer crumbs
2 tbsp. unsalted butter, softened

CHEESECAKE:

1 1/2 lb. cream cheese, softened
1 c. granulated sugar
2 lg. eggs, room temperature
1 c. sour cream, room temperature
1 tbsp. vanilla extract
9 oz. (about 1 1/2 c.) Mrs. Fields' semi-sweet chocolate chips

CHOCOLATE GLAZE:

3 oz. (about 1/2 c.) Mrs. Fields' semi-sweet chocolate chips
1/4 c. heavy (whipping) cream

1. Position a rack in the center of the oven and preheat to 350 degrees. Remove the side from a 9 x 3 inch round springform cake pan. Trim a 9 inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard-lined springform bottom with a piece of heavy-duty aluminum foil, leaving a 2 inch overhang all the way around the edge. Carefully attach the side of the pan so you do not tear the foil. Wrap the foil overhang halfway up the side of the pan. Lightly butter the bottom and side of the prepared pan. (Lining the bottom of the pan in this way will give the cheesecake an even, flat base, making it easy to remove from the pan.

2. In a medium bowl, combine the wafer crumbs with the butter and using a wire whisk, stir until the mixture resembles a coarse meal. Press the crumb mixture into the bottom of the prepared pan.

3. In a large bowl, using a hand-held electric mixer set at medium speed, beat the cream cheese for 30 seconds, or until creamy. Add the sugar and beat until blended. One at a time, beat in the eggs, beating well after each addition. At low speed, beat in the sour cream and vanilla until smooth. Using a rubber spatula, fold in the chocolate chips. Scrape the batter into the prepared pan.

4. Bake the cheesecake for 40-50 minutes or until the cheesecake has puffed up and feels set when gently touched in the center. Turn off the oven and open the door slightly. Leave the cheesecake in the oven for an additional hour. Place the cheesecake in the pan on a wire rack and cool completely.

5. Make the glaze: Place the chocolate chips in a small bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Scrape the glaze over the cool cheesecake and, using a small offset metal cake spatula, spread it evenly over the top of the cheesecake. Refrigerate the cheesecake for 4 hours, or until serving.

6. To serve the cheesecake, run a thin-bladed knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Remove the side of the springform pan. Slide 2 metal spatulas underneath the cheesecake and transfer it to a serving platter. Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade into hot water and wiping it dry between each slice. Yield 10-12 servings.