1 ¼ Cups Finely Crushed Chocolate Wafers

3 Tbs. Sugar

¼ Cup Butter or Margarine, Melted

In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9 inch spring form pan. Set aside.

24 Ounces Cream Cheese

¾ Cup Sugar

5 Tsp. Corn Starch

4 Eggs

1 Egg Yolk

12 Ounces Semisweet Chocolate Chips, Melted

¾ Cup Sour Cream

1 ¼ Tsp. Vanilla Extract

In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, sour cream, and vanilla extract. Pour the cream cheese mixture over the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1-hour. Chill, uncovered, overnight.

12 Ounces Semisweet Chocolate Chips

2 Tbs. Shortening

Fresh Raspberries

Chocolate Leaves

In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Spread over top and sides of cheesecake. Garnish with fresh raspberries and chocolate leaves. Chill till serving time. Makes 12 to 18 servings.

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