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1
Preheat oven to 400 degrees F.
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2
To prepare crust, place the flour, sugar and salt in a bowl; mix in butter using a pastry blender or a fork until mixture resembles coarse crumbs.
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3
Fold in 2 tbsp of the melted chocolate (reheat on low temp if necessary, but do not scorch); reserve remaining chocolate.
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4
Press crust into the bottom of an ungreased 9-inch springform pan.
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5
Bake the crust in preheated oven for 10 minutes or until light brown; cool.
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6
Reduce oven temp to 325.
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7
To prepare filling, using electric mixer, beat cream cheese and sugar in a mixing bowl until fluffy; add the flour and vanilla, blending well.
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8
Mix in eggs one at a time, using mixer on lowest setting, beating just until blended.
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9
Add sour cream; mix well.
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10
Put 1 3/4 cups of the filling into a separate bowl and stir in the reserved chocolate.
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11
Pour half of the plain filling into the pan with the crust; dot with spoonfuls of the chocolate filling.
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12
Top the rest with the remaining plain filling, then use a knife to swirl the chocolate filling around into the plain filling.
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13
Bake at 325 degrees F for 60-70 minutes or until center is about set; remove from oven and cool 10 minutes before removing sides from pan.
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14
Cool 2-3 hours, then refrigerate 8 hours or overnight before serving.
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15
Note: a shallow pan of water on the bottom shelf rack will help keep the surface of the cake moist and help prevent cracks.
