cups finely crushed chocolate wafers
cup butter, melted
oz cream cheese
oz semisweet chocolate chips, melted
cup sour cream
tsp vanilla extract
oz semisweet chocolate chips
Crust: In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir till well combine. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside. Filling: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an eletric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, sour cream, and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350* for 15 minutes. Lower the temperature to 200* and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. Glaze: In a small sauce pan melt chocolate chips and shortening over low heat, stirring constantly. Spread over top and sides of cheesecake. Garnish with fresh raspberries and chocolate leaves. Chill till severing time. Makes 12 to 18 slices.