Instructions: Heat oven to 350 F. Mix crumbs and butter. Press into bottom of 10-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, and flour at medium until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.

Divide batter in half. To one half, stir in chocolate chips. Pour this over the crust and bake for 30 minutes. Meanwhile, gradually stir in melted baking chocolate and mix until completely blended.

Pour remaining batter over first layer. Lower oven to 325 F and bake for an additional 30 to 40 minutes. Turn oven off. Do not remove cake, but let it cool down gradually with the oven. Loosen cake from the rim of the pan; cool before removing the rim.

I topped this with homemade whipped cream and chocolate shavings.

Not a low fat dessert, but you just need a tiny piece to be satisfied

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