CRUST:

8 1/2 oz. chocolate wafers
1/3 c. melted butter
2 tbsp. granulated sugar
1/4 tsp. nutmeg

FILLING:

3 eggs
1 c. granulated sugar
3 pkgs. (8 oz. size) cream cheese, softened
2 pkgs. (6 oz. size) semi-sweet chocolate bits, melted
1 tsp. vanilla
1/8 tsp. salt
1 c. sour cream

TOPPING:

1 c. heavy cream
2 tbsp. confectioners' sugar

Preheat oven to 350 degrees. MAKE CRUST: In blender crush chocolate wafers into crumbs. Combine with melted butter, 2 teaspoons granulated sugar and nutmeg in bowl. Press evenly over bottom and sides of 9 inch springform pan. (Crust will not come to top of pan.) Refrigerate.

MAKE FILLING: In large bowl of electric mixer, at high speed, beat eggs with 1 cup granulated sugar until light. Beat in cream cheese until smooth. Add melted chocolate, vanilla, salt and sour cream; beat until smooth.

Turn into crust and bake 1 hour or until cheesecake is just firm when the pan is shaken lightly. Don't overcook. Cake firms as it cools. Cool cake in pan on a wire rack. Then refrigerate, covered, overnight.

Beat heavy cream with confectioners' sugar just until stiff. Remove side of pan and decorate cake with whipped cream.