1 graham cracker crust (recipe follows)
2 pkgs. German sweet chocolate
1/2 c. butter
3 eggs
1 c. sugar
2 tsp. vanilla
3 pkgs. (8 oz. each) cream cheese, room temperature
1/4 c. flour
1 c. (1/2 pt.) sour cream

Prepare crumbs and press firmly into bottom and 1 inch up sides of 9 inch springform pan. Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Meanwhile, beat eggs thoroughly in small mixer bowl; gradually beat in sugar and continue beating until thick and light in color. Stir in vanilla. Beat cream cheese until light and fluffy in large mixer bowl. Add egg mixture and blend thoroughly. Stir in flour. Stir sour cream into chocolate; then blend into cheese mixture. Pour into crumb-lined pan. Bake at 350 degrees for 1 hour and 15 minutes. Turn off oven, set door ajar and let cake stand in oven for 1 hour. Finish cooling on rack. Chill 2 hours. Remove sides of pan just before serving.

CRUMB CRUST:

1 1/4 c. fine chocolate wafer, graham cracker, zwieback, or gingersnap crumbs
1/4 c. sugar
1/4 c. butter, melted

Combine crumbs and sugar; mix in butter. Press firmly on bottom and sides of 9 inch pie pan or springform pan.