CHEESECAKE:

2 c. chocolate wafer crumbs
5 tbsp. melted butter
3 (8 oz.) pkg. cream cheese, at room temperature
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
2 oz. (2 squares) semi-sweet chocolate, melted

FROSTING:

6 oz. (6 squares) semi-sweet chocolate, melted
1/2 c. sour cream

For the crust, combine chocolate wafer crumbs with the melted butter. Press into bottom and sides of 9-inch springform pan.

For the filling, combine cream cheese, sugar, eggs and vanilla in large mixer bowl. Beat until smooth and fluffy. Pour half of the cheese mixture into crumb-lined pan. Blend the 2 oz. melted chocolate into remaining cheese mixture. Drizzle chocolate mixture over white mixture in pan to make swirls. Bake at 300 degrees for 50 minutes or until set. Chill 2 hours.

For the frosting, combine the 6 oz. chocolate with the sour cream. Spread on the chilled cheesecake. Serve immediately or refrigerate until ready to serve. Serves 12. Calories: 540. Makes 1 (9-inch) cheesecake.

TIPS: This can be made 2-3 days in advance of a party and kept in the refrigerator, or the cake can be frozen for up to 3 weeks.