3/4 c. graham cracker crumbs
2/3 c. finely chopped walnuts
2 tbsp. sugar
2 tbsp. butter, melted
1 (8 oz.) milk chocolate candy bar (5 bars plus 2 sq.)
4 (3 oz.) pkgs. cream cheese, softened
2 eggs
1/2 c. sour cream
1/2 tsp. vanilla
3/4 c. sugar
2 tbsp. cocoa
Dash of salt

SOUR CREAM TOPPING:

1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine together and stir well.

Combine first 4 ingredients and mix well; firmly press mixture into bottom and sides of an 8 inch springform pan.

Break candy bar into several pieces and place in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside.

Beat cream cheese with an electric mixer until light and fluffy. Combine 3/4 cup sugar, cocoa and salt; gradually add to cream cheese, mixing well. Add melted chocolate; beat until blended. Stir in 1/2 cup sour cream and vanilla, blending well.

Pour into prepared pan. Bake at 325 degrees for 40 minutes. Turn off oven and let cheesecake stand in closed oven for 30 minutes. Let cool at room temperature, then chill. Remove sides of springform pan. Spread with Sour Cream Topping and sprinkle on walnuts. Yield: one 8 inch cheesecake.