Triple Chocolate Cheesecake

• Crumb Crust
• 1 package (8.5 Ounce) Chocolate Wafers Or Graham Crackers Crushed Fine
• 1/4 cups White Granulated Sugar
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, Melted
• _____
• Filling
• 3 packages (8 Oz. Each) Cream Cheese, At Room Temperature
• 1 cup White Granulated Sugar
• 1 cup Semi-sweet Chocolate Chips, Melted And Cooled
• 3 Tablespoons All-purpose Flour
• 3 whole Large Eggs, At Room Temperature
• 2 Tablespoons Heavy Whipping Cream
• 2 teaspoons Vanilla Extract
• _____
• Topping
• 3/4 cups Sour Cream
• 3/4 teaspoons Vanilla Extract
• 1/4 cups Mini Semi-sweet Chocolate Chips

1. Heat oven to 400 degrees.
2. Thoroughly mix the crust ingredients and press firmly into the bottom and approximately 2 inches up the sides of an ungreased springform pan.
3. Bake the crust for 10 minutes. Take it out and cool on a rack.
4. Reduce oven temperature to 300 degrees.
5. To prepare the filling, beat cream cheese in a large bowl until smooth. Add sugar, melted chocolate from the chocolate chips and flour and beat until well-blended and fluffy. Add eggs one at a time, beating well after each. Beat in whipping cream and vanilla extract.
6. Pour mixture into the cooled crust and bake in a water bath for 60 to 65 minutes, or until filling is set.
7. Turn off the oven and leave the cheesecake in the oven for 1 hour longer. This helps to prevent cracks and deflation from cooling too fast.
8. For topping, mix the sour cream and vanilla extract together until smooth. Sprinkle mini chocolate chips over top.
9. Refrigerate at least 6 hours or overnight for best results.
10. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/triple-chocolate-cheesecake/ (may not work)