1 pkg. Nabisco chocolate wafers
1/4 c. granulated sugar
1/2 c. ground almonds
6 tbsp. melted butter

Mix wafers, sugar, and nuts in a food processor until reduced to crumbs; add butter and spread into the bottom of a 9 inch spring-form pan. Smooth the crust into an even layer, keeping the sides clean. Freeze the crust for 5 to 10 minutes to set.

FILLING:

6 oz. Tobler extra bittersweet chocolate
1 1/2 lbs. cream cheese
3/4 c. sugar
3 lg. eggs
1 tsp. vanilla extract
1 c. sour cream

Melt chocolate in a double boiler. Let cool. In a large bowl, beat the cream cheese with the sugar until the mixture is fluffy. Beat in the eggs and vanilla. Stir in the chocolate and sour cream; blend well. Pour the mixture into the prepared crust and bake for 1 hour and 15 minutes in a 275 degree oven. Turn off the heat and allow the cake to cool in the oven.

Note: Put a pan of water in the oven with the cake to reduce cracking. If it does crack, whip 1 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons cocoa; spread on top.