2 graham cracker crusts
2 (8 oz.) pkg. cream cheese
1 c. sugar
2 tbsp. lemon juice
4 eggs
1 oz. semi-sweet chocolate, melted
1 oz. unsweetened chocolate, melted

Mix the cream cheese, sugar, lemon juice and eggs together until smooth (should be kind of foamy). Add the chocolate. Pour into graham cracker crusts and bake in a preheated 350 degree oven for 30 minutes. After removing from the oven, turn oven to 450 degrees. Cool cheesecakes for 15 minutes.

ADD TOPPING:

1 pint (16 oz.) sour cream
2 tbsp. lemon juice
1/2 c. sugar

Mix all ingredients and pour over cooled cheesecakes. Bake for 5 minutes at 450 degrees. Remove from oven and immediately place in refrigerator. Allow 3 to 5 hours for the cheesecakes to set up properly before serving. Makes 2 cheesecakes.