A Rich Cheese Cake recipe, topped with yummy chocolate and walnuts.
Preheat oven to 350˚F.
Grease a 10 inch spring form pan.
In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
Melt the chopped chocolate in a heat resistant bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat 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. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated.
Remove the crust from the refrigerator and pour in the filling. 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.
Remove from oven and sprinkle walnuts and chocolate chips over the top while its still warm.
Let cool and then cover with plastic wrap and refrigerate for a few hours.
Place the chopped chocolate in a bowl and set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth and chocolate has melted. Cool slightly and pour over cheesecake just before serving.