Decadent Chocolate Chunk Cheesecake

1. 1

   PREHEAT: oven to 350 if using a 9-in silver springform pan(325 if using a 9-in dark nonstick springform pan). Combine crums and butter. Press firmly onto bottom of pan.

2. 2

   BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

3. 3

   Add sour cream; mix well.

4. 4

   Add eggs, 1 at a time beating on low speed after each addition just until blended.

5. 5

   Chop 8 of the squares of chocolate; stir into batter. Pour over crust.

6. 6

   BAKE 45 to 50 min or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.

7. 7

   CHOP remaining 4 squares of chocolate. Bring Cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake.

8. 8

   Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

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