2 cups chocolate graham   cracker crumbs

2 tablespoons white sugar

1/3 cup melted butter

2 cup semisweet chocolate chips

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

1/2 cup sour cream

3 tablespoons all-purpose flour

2 teaspoons vanilla extract Chocolate syrup

DIRECTIONS

Prepare crumb crust by combining cracker crumbs, butter,

and 2 tablespoons sugar.

Press mixture into bottom and 2 inches up sides of a 9 inch spring-form pan.

Refrigerate

Melt 1 cup chocolate chips in top of a double boiler over hot water. Set aside.

Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy.

Blend in eggs.

Gradually pour in melted chocolate mixture, beating on low speed until well-blended.

Add 1/2 cup sour cream, flour, vanilla. Blend until smooth.

Gently fold in remaining 1 cup of chocolate chips.

Pour into prepared crust.

Bake in a preheated oven at 350 degrees for 55 – 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or overnight. Garnish just before serving with chocolate syrup.

Recipe sent in by JESSICA HOOPER Christiana, TN