Chocolate Crust
3 pkgs. (8 oz.) cream cheese
1 c. sugar
2 eggs
1 c. sour cream
6 sqs. (6 oz.) semi sweet chocolate squares, melted
1/4 c. cold rich espresso
1 tsp. vanilla extract

Chocolate crust: Crush chocolate wafers to equal 1 1/3 cup fine crumbs. Mix with 1/4 cup soft butter and 1/4 teaspoon cinnamon press into 8 inch springform pan.

Beat cream cheese, sugar and eggs until blended. Beat in sour cream, chocolate, espresso and vanilla. Pour into lined springform pan.

Bake at 350 degrees for 45 minutes until puffed at sides (center will firm during cooling). Cool then chill 3 hours or more until firm center. Remove from pan. The recipe improves with ripening after baking so if possible, bake one day ahead.

Makes 8 to 12 servings.