CRUST:

1 1/2 c. graham cracker crumbs, reserve 2 tbsp. for topping
1/2 c. sugar
1/2 c. butter, melted

FILLING:

1 lb. cream cheese, room temperature
3/4 c. sugar
2 eggs
2 tbsp. fresh orange juice
3/4 tbsp. sour cream
1 tsp. vanilla
1 1/2 oz. unsweetened baking chocolate, melted

TOPPING:

1/2 c. sour cream
1 tbsp. sugar
1 1/2 tsp. vanilla

CRUST: Combine all crust ingredients in bowl and pat well into bottom and sides of 9 inch springform pan (I use quiche pan). Refrigerate until ready to use.

FILLING: Preheat oven to 350 degrees. Beat cream cheese in large bowl with electric mixer until softened. Mix in sugar. Add eggs 1 at a time, beating well to each addition. Blend in orange juice, sour cream and vanilla. Pour mixture into crust, saving 1 tablespoon to add to melted chocolate. Now swirl the melted chocolate mixture into the pan to create marbelized effect. Bake until set, about 45 minutes. Let cheese cake cool slightly.

TOPPING: Mix all topping ingredients. Spread topping smoothly and evenly over top. Bake 15 minutes longer. Sprinkle with reserved crumbs. Refrigerate until ready to eat.