Creamy Chocolate Cheesecake:

Say it three times: a dreamy, creamy chocolate cheesecake. Now, if you haven't salivated, there's a good chance you may be dead. In which case don't bother to make this recipe. Everyone else should.
Kraft's Philadelphia cream cheese works best for this recipe.

Graham-wafer crust:

1 1/2 cups graham-wafer crumbs
1/4 cup granulated sugar
1/4 cup butter, melted

Filling:

8 squares semi-sweet chocolate or 8 oz (225 g)
1 1/2 pounds cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream

In a 9 - inch (23 cm) springform pan, mix together wafer crumbs, sugar and butter. Pat mixture flat on pan bottom and refrigerate at least 20 minutes to set.

In stainless-steel bowl over pan of simmering (not boiling) water or in top of double boiler, melt chocolate. Replace simmering water with cold water and let chocolate cool for 20 minutes.

In a bowl, cream the cream cheese. Gradually add sugar, blending thoroughly. Add eggs, one at a time, beating well after each addition. Pour in cooled chocolate; add vanilla, salt and sour cream, beating until smooth. Pour into chilled crust. Bake in 300 degrees F (150 C) oven 1 hour. Turn off heat and let cake rest in oven 1 hour. Cool in the pan on wire rack. Refrigerate overnight. Makes 12 to 15 servings.