3 bags (5 1/2 oz. each) brownie chocolate-nut cookies
1/2 tsp. ground cinnamon
10 tbsp. melted butter, divided
1 c. sugar
3 pkgs. (8 oz. each) cream cheese, softened
4 eggs
1 lb. semi-sweet chocolate, melted over low heat & cooled
1 tsp. pure vanilla extract
2 tbsp. unsweetened cocoa powder
2 c. sour cream (1 pt.)
Semi-sweet chocolate curls for garnish

Crush cookies to a fine crumb in blender (about 2 cups). Turn into a medium bowl and mix with cinnamon. Blend in 2 tablespoons melted butter. Press onto bottom and side of a 10 or 10 1/2 inch spring form pan. Chill in refrigerator.

Beat sugar and cream cheese together until light and fluffy. Add eggs, one at a time, beating well after each. Add melted chocolate, vanilla, cocoa, and sour cream, beating constantly. Add remaining 8 tablespoons melted butter and blend thoroughly. Pour in prepared pan, bake on lower oven rack for 45 to 50 minutes or until edge is completely set. Cool and place in refrigerator overnight. Remove side of pan and serve. Makes 20 servings.