Filling
3 packages cream cheese (8-oz each), softened
1 cup sugar
3 tablespoons flour
4 ounce package sweet cooking chocolate, melted,
cooled
3 eggs
2 tablespoons half and half
2 teaspoons vanilla

Topping
1/2 cup dairy sour cream
1/2 teaspoon vanilla

Heat oven to 400F. In small bowl, combine all crust ingredients; mix well. Press mixture
evenly over bottom and 2 inches up sides of ungreased 9-inch springform pan. In large
bowl, blend cream cheese, 1 cup sugar, flour and chocolate until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in half-and-half and 2 teaspoons vanilla. Pour into crust. Bake at 400 F for 10 minutes. Reduce oven temperature to 300 F; continue baking 55 to 65 minutes or until filling is set. Remove from oven; cool 10 minutes.

Carefully loosen crust from sides of pan by running knife between sides and crust. In small bowl, combine topping ingredients; mix until smooth. Spread over slightly cooled cheesecake. Cool completely; refrigerate until serving time. Remove sides of pan; garnish as desired.
16 servings.