24 oz. cream cheese
1 cup sugar
1 (8 oz.) package semisweet chocolate, melted
½ cup double strength cold coffee
1 teaspoon vanilla
1 cup sour cream
Graham cracker crust (10" spring form pan)
Combine cream cheese, sugar, and eggs; blend until smooth. Add melted chocolate to 2 tablespoons of the sour cream; add to cream cheese mixture; blend in the coffee and vanilla until all is mixed. Fold in remaining sour cream. Pour into 10-inch graham cracker crust in a spring form pan. Bake 45 minutes in 350º oven. Cake will be soft.