Chocolate Cheesecake

1 (12-oz.) package semisweet-chocolate pieces
24 oz. cream cheese, softened
1 (7 1/2-oz.) jar Marshmallow Fluff (2 1/2 cups)
2 eggs
1 (8-oz.) container sour cream
1 Chocolate Crumb Crust (recipe below) or 1 (9-oz.) ready-to-use-crust

Heat oven to 375F.

In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.)

In a large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate.

Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving.

Makes 12 to 14 servings

CHOCOLATE CRUMB CRUST
20 Oreos
6 Tbsp. butter or margarine, melted

Crush cookies to fine crumbs and combine with melted butter. Pour into a 8- or 9-inch springform pan. Using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into a deep-dish 9-inch or a 10-inch pie plate.

GRAHAM CRACKER CRUST
24 (2-inch) graham crackers, crushed
1/3 cup butter or margarine, melted
1/4 cup sugar

Mix cracker crumbs with butter and sugar until blended. Pour into a 8-or 9-inch springform pan and using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into a deep-dish 9-inch or a 10-inch pie plate. (Note: For a prebaked crust, bake in preheated 350F. oven 10 minutes.)

Source: Durkee-Mower Inc.