CRUMB CRUST:

1 pkg. (8 1/2 oz.) chocolate wafers, crushed fine (2 c.)
1/4 c. granulated sugar
1 tsp. ground cinnamon
6 tbsp. butter, melted

FILLING:

3 pkgs. (8 oz. each) cream cheese, at room temp.
1 c. (6 oz.) semi-sweet chocolate chips, melted and cooled
3 tbsp. all-purpose flour
3 lg. eggs, at room temp.
2 tbsp. heavy cream
2 tsp. vanilla extract

TOPPING:

3/4 c. sour cream
3/4 tsp. vanilla extract

FOR GARNISH:

Melted semi-sweet chocolate

Heat oven to 400 degrees F. Have a 9 inch springform pan ready.

To make crust: Thoroughly mix crust ingredients in small bowl. Press firmly on bottom and 2 inches up sides of ungreased springform pan. Bake 10 minutes. Cool on wire rack 10 to 15 minutes. Reduce oven temperature to 300 degrees F.

To make filling: Beat cream cheese in a large bowl with electric mixer until smooth. Add sugar, chocolate and flour. Beat until well blended and fluffy. Add eggs, one at a time, beating well after each. Beat in cream and vanilla. Pour into cooked crust. Bake in middle of oven 60 to 65 minutes until filling is set. Remove to rack to cool 10 minutes. Carefully run small spatula between sides of pan and crust to loosen. Do not remove sides.

To make topping: Mix sour cream and vanilla in small bowl until smooth. Spread over hot cheesecake. Chill several hours or overnight before removing sides of pan.

To garnish: Drizzle melted chocolate piped through the snipped corner of a plastic sandwich-size food storage bag. Makes 16 servings. Per serving: 413 calories.