Chocolate Cheesecake

Crust:
1 1/2 C. chocolate wafer crumbs
1/3 C. butter (approx 5 Tbs.)

Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
3 - 8 ounces packages full fat cream cheese, room temperature
1 C. sugar
3 large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 C. sour cream

Melt the chopped chocolate and set aside to cool. Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Pour filling in the crust. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.