3 (8 oz.) packages cream cheese, at room temperature
1 cup granulated sugar
5 large egg, (or substitutes)
2 ounces semisweet chocolate, melted
6 ounces semisweet chocolate, melted
1/2 cup sour cream
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted margarine until well blended. Press into a 9-inch spring form pan.
Pre-heat oven to 375 degrees F.
To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs (or substitutes) at medium speed until smooth and fluffy. Spoon 3 cups mixture onto crust.
Stir chocolate into remaining mixture until well blended. Drizzle over batter in crust to make swirls.
Bake cheesecake for 1 hour. Transfer pan to 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 top of cheesecake. Chill briefly until frosting is set.
Store in refrigerator.