From: The Old Mystic Inn

Double Chocolate Cheesecake

1 Cup chocolate wafer crumbs
1/4 Cup (1/2 stick) butter, melted
3 Packages of Philladelphia cream cheese
1 1/4 Cups sugar
1 Tbsp All Purpose flour
1/2 Cup Hershey's dutch cocoa powder
1 8oz. container of sour cream
1 1/2 tsp. Vanilla extract
3 Eggs

Chocolate Crumb Crust:
Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bottom of a Springform pan (9 inches).

Combine cream cheese, sugar and flour then beat well on medium speed. Beat in cocoa, sour cream and vanilla extract until blended. Add eggs one at a time, beat on low speed until blended. Pour the mixture into the pan. Bake 10 minutes then reeduce the temperature to 250 degrees and continue to bake for another 40 minutes. Remove and place on wire rack to cool. Refridgerate for several hours. Serve with fresh whipped cream, fresh strawberries and raspberries; drizzle with chocolate sauce and powdered sugar.