Chocolate Cheesecake

Directions

1. 1
   Preheat oven to 325F if using silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. 2
   Mix wafer crumbs and margarine until well blended.
3. 3
   Press firmly onto bottom of pan; set aside.
4. 4
   Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
5. 5
   Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
6. 6
   Add eggs, one at a time, beating on low speed after each addition just until blended.
7. 7
   Pour over crust.
8. 8
   Bake 50 to 55 min.
9. 9
   or until center is almost set.
10. 10
    Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
11. 11
    Refrigerate at least 4 hours or overnight.
12. 12
    Mix remaining 3/4 cup sour cream and the powdered sugar.
13. 13
    Serve spooned over cheesecake.
14. 14
    Store leftover cheesecake in refrigerator.