12 oz. chocolate wafers, crushed
1/4 c. unsalted butter, melted
32 oz. cream cheese at room temperature
1 tsp. vanilla extract
1 c. sugar
8 oz. semi-sweet chocolate, melted
3 lg. eggs
1 c. sour cream

1/8 c. unsalted butter, melted
3 oz. semi-sweet chocolate, melted
1 tbsp. water
1/2 tsp. vanilla extract
1/3 c. confectioners sugar
Strawberries for garnish

Combine the crushed wafers and melted butter and press into a 9-inch springform pan. It helps to use a drinking glass to press the mixture. Set the crust aside, as you do not need to bake it.

Cream the cream cheese until smooth. Add the vanilla and sugar, and beat well. Add the chocolate and beat until blended. Add the eggs, one at a time, scraping the bowl and beating after each addition. Add the sour cream and beat until smooth.

Pour the filling mixture over the crust, and smooth the top. Bake in a 375 degree oven for 1 hour. Turn the oven off and let the cake stand for several hours until completely cool or overnight. Leave in the pan and refrigerate until cold.

In the top of a double boiler over simmering water, melt the butter and chocolate. Add the water and vanilla extract and stir until blended. Add the sugar and whisk until smooth. Pour over the cooled cheesecake and refrigerate. Garnish with strawberries. Serves 8.