1 Graham cracker crumb crust
2 pkgs (4-oz each) German sweet chocolate
1/2 cup butter or margarine
1 cup sugar
2 tsp vanilla
3 (8-oz each) pkgs cream cheese, room temperature
1/4 cup flour
1 cup sour cream
Preheat oven to 350 degrees.
Press the crumb crust on the bottom and sides of a 9-inch springform pan (or use a deep dish crust)
Melt chocolate and butter together in a saucepan over very low heat, stirring constantly until smooth. Remove from the heat.
In a small mixer bowl, beat eggs thoroughly. Gradually beat in the sugar beat until light in color and thick. Stir in the vanilla.
In a large mixer bowl, beat the cream cheese until light and fluffy. Add the egg mixture to the cream cheese and blend thoroughly. Stir in the flour until smooth.
Stir the sour cream into the chocolate butter mixture; blend into the cream cheese mixture. Pour into the crust.
Bake at 350 degrees for one hour and fifteen minutes. Turn the oven off, open the oven door to an ajar position and let cake sit in the oven for another hour. Finish cooling on a wire rack. After cake is cooled, chill for two hours before serving.