Chocolate Cheesecake

If you like chocolate, and who doesn't, you will enjoy this cheesecake. Cake should be refrigerated 4 hours or overnight before serving. Check cake after one hour of cooking......may need an additional 5 minutes.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 24  nabisco  chocolate wafer cookies, finely crushed (about 1-1/3 cups crumbs)
• 1⁄4 cup margarine or 1⁄4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 1⁄4 cups sour cream, divided
• 1  cup granulated sugar
• 1⁄2 cup cocoa powder
• 2  tablespoons flour
• 1  teaspoon vanilla
• 2  eggs
• 3⁄4 cup powdered sugar

Directions

1. Preheat oven to 300°F if using a silver 8-inch springform pan (or to 275°F if using a dark nonstick 8-inch springform pan).
2. Mix cookie crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
3. Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
4. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
6. Pour over crust.
7. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
8. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
9. Mix remaining 3/4 cup sour cream and the powdered sugar.
10. Serve spooned over the cheesecake. Store leftover cheesecake in refrigerator.