New York Chocolate Cheesecake

• 1 cup chocolate cookie baking crumbs
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 5 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, broken into pieces, melted and slightly cooled
• 1 cup sour cream
• 3 eggs

1. Heat oven to 350F.
2. Mix baking crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese, remaining sugar, flour and vanilla in large bowl with mixer until blended.
6. Add melted chocolate and sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Bake 1 hour 5 min.
10. to 1 hour 10 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.

chocolate cookie baking crumbs, sugar, butter, cream cheese, flour, vanilla, chocolate, sour cream, eggs

Taken from www.kraftrecipes.com/recipes/new-york-chocolate-cheesecake-178028.aspx (may not work)