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6 Tbsp. margarine, melted
1 1/2 c. chocolate cookie crumbs or graham cracker crumbs

Preheat oven to 375. Mix melted margarine and crumbs and press in
bottom of 9" spring form pan. Bake 5-6 minutes. Remove from oven
and add filling.

2 8-oz. cream cheese
16 oz. sour cream
3 eggs
1 c. sugar
1 Tbsp. vanilla

Combine warm cheese, sour cream, and eggs to room temperature. Beat
cheese with sugar until fluffy. Add eggs 1 at a time, then add
vanilla. Fold in sour cream. Pour filling over crust. Bake at
375 for 30 minutes. Turn off the oven and let cheesecake cool in
oven for 1 hour. Chill in refrigerator overnight before adding

1 c. confectioner's sugar
1 Tbsp. water
1 Tbsp. corn syrup
1 Tbsp. chocolate chips

In top of a double boiler, heat sugar, water, and corn syrup,
stirring constantly. When hot, add chocolate chips and melt, still
stirring constantly. Immediately drizzle hot chocolate over the
cheese cake.

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