Chocolate lovers will call this intense - and it may be rated as your number one favorite. --The highland House, Londonderry, Vermont
24 chocolate icebox cookies or graham crackers, crushed
1/4 cup melted butter
1/4 teaspoon cinnamon
Mix together cookie crumbs, melted butter, and cinnamon and press into 8-inch springform pan. Refrigerate until ready to use.
12 ounces semi-sweet chocolate
1-1/2 pounds softened cream cheese
1 cup sugar
2 teaspoons unsweetened cocoa
1 teaspoon vanilla
1-1/2 cups sour cream
Preheat oven to 350 degrees F. Melt semi-sweet chocolate in double boiler and then let cool. In a bowl beat the cream cheese until smooth. Then beat in sugar, the eggs, 1 at a time, melted chocolate, cocoa, and vanilla. With a rubber spatula fold in the sour cream until thoroughly mixed. Pour into pan and bake 50-60 minutes or more. Cool at room temperature for 1 hour and then refrigerate for 3-4 hours.