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1
Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
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2
Preheat oven to 350F.
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3
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
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4
Cook caramel without stirring, swirling pan, until deep golden.
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5
Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden).
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6
Cook over moderately low heat, stirring, until caramel is dissolved.
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7
Remove from heat and whisk in chocolate until smooth.
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8
Stir in sour cream.
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9
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed.
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10
Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
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11
Put springform pan with crust in a shallow baking pan.
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12
Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
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13
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
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14
(Cake will continue to set as it cools.)
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15
Chill cake, loosely covered, at least 6 hours.
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16
Remove side of pan and transfer cake to a plate.
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17
Bring to room temperature before serving.
