Instructions: Preheat oven to 350.

In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13 x 9 inch pan. Freeze crust while preparing filling.

In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool.

Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream.

Spread over warm cheesecake. Refrigerate 3 hours or until firm.

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