PHILADELPHIA New York Chocolate Cheesecake

• 25 chocolate wafer cookies, finely crushed (about 1 cup)
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. sugar and the butter; press firmly onto bottom of pan.
4. Bake 10 min.
5. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add melted chocolate and sour cream; mix well.
7. Add eggs, one at a time, mixing on low speed after each addition just until blended.
8. Pour over crust.
9. Bake 1 hour 5 min.
10. to 1 hour 10 min.
11. or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate at least 4 hours or overnight.
14. Store leftover cheesecake in refrigerator.

chocolate wafer cookies, sugar, butter, philadelphia cream cheese, sugar, flour, vanilla, chocolate, s, eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-chocolate-cheesecake-52676.aspx (may not work)