32 round vanilla wafer cookies, crushed
1/4 cup butter, melted
6 oz sweet chocolate
3 8 oz pkgs cream cheese, softened
3/4 cup sugar
1 T cornstarch
4 eggs, room temperature
1 8 oz. container sour cream
1 tsp vanilla
Heat oven to 350 degrees. Wrap outside of an 8 1/2 or 9″ springform pan with foil. Find a roasting pan that is large enough to hold the springform pan. Set aside.
Crust: Place cookie crumbs in a medium sized bowl. Stir in butter until evenly combined. Pat into bottom of prepared springform pan. Place pan in roasting pan.
Filling: Coarsely chop chocolate. Place in a medium size microwave safe bowl; microwave on HIGH power for 1 minute. Stir until smooth. Set aside.
With an electric mixer, beat cheese, sugar, and cornstarch in large bowl until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition, scrape down sides of bowl occasionally. Beat in sour cream and vanilla. Blend 3 cups batter into the melted chocolate, stirring until smooth.
Dollop both kinds of batter over crust. Using a knife, swirl the batters together to marbleize. Transfer to 325 degree oven. Pour hot water into the roasting pan to come halfway up the side of springform.
Bake at 325 degrees for 1 hour, 5 minutes until set. Remove cheesecake from water; remove foil. Run knife around edge of cake; cool on rack. Refrigerate, uncovered, for 6 hours or overnight.
NOTE: Can serve with chocolate sauce. Delish! Looks very elegant set on a cake pedestal.