New York Chocolate Cheesecake

Crust

 

25 chocolate wafers, crushed

6 tablespoons butter, melted

¼ to ½ teaspoon cinnamon

Filling

1 ½ lbs. cream cheese, softened

1 cup sugar

3 eggs

8 ounces semisweet chocolate, melted and cooled

2 teaspoons cocoa

1 teaspoon vanilla extract

2 cups sour cream

 

For the crust: Mix ingredients thoroughly and press into a well-buttered 10-inch spring form pan. Chill.

Preheat oven to 350 degrees. In a large bowl, beat cream cheese until fluffy and smooth. Add sugar and beat in eggs one at a time. Stir in chocolate, cocoa and vanilla, beating well after each addition. Add sour cream and continue beating until very smooth and well blended. Pour into crust. Bake for 1 hour and 10 minutes. Cake may appear to be too liquid but it will become firm when chilled. Cool to room temperature, and then chill for at least 5 hours.

Serves 12.