2 lbs. softened cream cheese
4 lg. eggs
2 tsp. vanilla
8 oz. semi-sweet chocolate, melted
Chocolate curls
1 c. sugar
1 1/2 c. sour cream
1 c. mini semi-sweet chocolate chips
Chocolate Cookie Crust

Heat oven 275 degrees. In a large bowl, beat cream cheese and sugar until smooth. Beat in 2 eggs at a time. Stir in sour cream and vanilla; then chocolate chips and melted chocolate. Scrape into crust. Tap pan on counter to break any large air bubbles.

Place on a square of heavy duty foil; wrap foil around sides to form a water tight jacket. Place pan in a large pan and fill larger pan 2 inches deep with water. Bake 1 1/2 to 2 hours, until center of cake begins to feel firm. Unwrap pan and place on wire rack; chill at least 5 hours. Decorate with chocolate curls. Makes 16 servings. Each with 489 calories, 8 gr. protein, 38 gr. fat, 33 gr. carbohydrates.

CHOCOLATE COOKIE CRUST:

Melt 3 tablespoons butter. Remove from heat. Stir in 1 cup finely crushed chocolate wafers (about 20 cookies) and 2 tablespoons sugar. Press evenly into bottom of oiled 9 inch springform pan. Freeze until needed.

CHOCOLATE CURLS:

Warm a bar of semi-sweet chocolate until it feels slightly soft. "Peel" with a vegetable peeler, and you'll get chocolate curls.