Chocolate Cheesecake

12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans

Confectioners' sugar and unsweetened cocoa powder
for dusting the cake if desired

1 Chocolate graham wafer pie crust In a large metal
bowl set over a pan of barely simmering water melt
the chocolate and the butter, stirring until the mixture is
smooth, stir in the sour cream and the vanilla, and let the
mixture cool.

In a bowl beat together the eggs and the sugar until the
mixture is thick and pale and forms a ribbon when the
beaters are lifted and beat in the cream cheese.

Stir in the chocolate mixture and fold in the pecans.

Pour the filling into the prepared crust and bake the
cheesecake in the middle of a preheated 325 degree F oven
for 2 hours, or until it is just set.

(The cake will fall in the middle.)

Let the cheesecake cool in the pan on a rack, chill it,
covered loosely, overnight, and remove the side of the pan.
Sprinkle the confectioners' sugar and the cocoa powder
decoratively over the cheesecake.