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.