Chocolate Cheesecake

To prepare the crumb crust, combine chocolate graham cracker crumbs (put one of the little packages into a Ziploc bag and roll with a rolling pin until all crumbled) with melted butter. Press into the bottom of a 9-inch springform pan.

Heat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, and beat until just blended. Pour into crust.

Bake for 10 minutes at 450F. Reduce oven to 250F and continue baking for 40 minutes. Remove from the oven to a wire rack. Cool completely before removing from the pan. Loosen the cake with a knife before removing the releasing the side. Drizzle with chocolate and refrigerate for at least 4 to 6 hours before serving. Store covered in the refrigerator.

To make the drizzle, place chocolate chips and shortening into a small microwaveable bowl. Microwave for 30 seconds. If necessary, microwave for an additional 15 seconds at a time, stirring after each heating, just until chips are melted. Pour into a baggie and snip the tip of the baggie off with scissors. Squeeze drizzle back and forth over the top of the cake, filling in cracks if necessary!

Note: If you are transporting this cheesecake to serve away from home, it can also be made in a 9 x 13 pyrex pan, which aids in cutting and serving.