Chocolate Cheesecake

CRUST

2 cups chocolate wafer crumbs

5 tbsp melted butter

FILLING

3 8oz pkgs softened cream cheese

1 cup granulated sugar

5 large eggs

2 oz semisweet chocolate, melted

FROSTING

6 oz (6 squares) semisweet chocolate, melted

1/2 cup sour cream

Preheat oven to 300 degrees. To prepare crust, in a medium bowl, mix together

chocolate crumbs and melted butter until well blended. Press into a 9 inch

springform pan. To prepare filling, in a large bowl, beat together cream cheese,

sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream

cheese mixture into crust. Stir chocolate into remaining cream cheese mixture

until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake

for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake

to a serving plate, cover with plastic wrap, and chill for 2 hours. Uncover cheesecake;

carefully remove the side of pan. To prepare frosting, in a small bowl, mix together

chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute.

You can also reduce the fat by replacing cream cheese and sour cream with low or

no fat substitutes