Dad's (Calhoun) Chocolate Cheesecake
Richard S. Calhoun
chocolate wafer cookie crumbs,
or graham cracker crumbs
melted (see note)
at room temperature
Filling: Using an electric mixer, beat cream cheese, sugar and eggs until smooth and fluffy. Spoon half the cheese mixture on the crust in the springform pan. Stir in the melted chocolate into the remaining cheese mixture. Drop tablespoons of the chocolate cream cheese mixture on top of the plain cheese and swirl. Bake in a preheated 300F oven for 50 to 60 minutes. The center might not look like it has set, but it will while you cool it completely on a wire rack. If the cake cracks open as it cools, it is over cooked, but still tastes good. Leave in the springform pan, cover with plastic wrap, and chill in the refrigerator at least 2 hours.
Frosting: Carefully remove the sides of the springform pan. In a double boiler, melt chocolate. Fold in sour cream until none of the whiteness of the cream is visible. Frost top and sides. Return to the refrigerator until serving time.
Crust: In a medium bowl, mix crumbs and butter together, and then press into a 9-inch springform pan. Set a side or chill.
Using chocolate cookie crumbs requires more melted butter.