1 1/4 c. chocolate wafer crumbs or graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate chips
2 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
1 c. sugar
3 eggs
1 c. dairy sour cream

Mix wafer crumbs, 2 tablespoons sugar and butter. Press in bottom of springform pan, 9x3 inches. Heat oven to 300 degrees.

Heat chocolate chips over low heat, stirring occasionally until melted; cool slightly. Beat cream cheese and vanilla in 2 1/2 quart bowl until smooth. Add 1 cup sugar gradually, beating until fluffy. Beat in eggs, one at a time. Beat in chocolate and sour cream until smooth. Pour into pan. Bake until center is firm, 65 to 70 minutes. Cool to room temperature.

Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Spread with topping. Sprinkle with chopped or grated chocolate, if desired.

SOUR CREAM TOPPING:

Mix 1 cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla.