1. Prepare Vanilla Cookie Crust:
press mixture evenly onto bottom and 2 inches up side of a buttered
9-inch springform pan.
2. Melt chocolate over hot, not boiling, water; cool.
3. Preheat oven to very slow (275°F).
4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with
electric mixer until smooth. Stir in cooled melted chocolate and
sour cream until blended. Pour into prepared pan.
5. Bake in preheated very slow oven (275°F) for 1 hour and 45
minutes. Turn off heat; let cake cool in oven with door ajar. Remove
from oven to wire rack; cool to room temperature; refrigerate.
Garnish with whipped cream and chocolate curls, if you wish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
