Ingredients
1 cup Chocolate Wafer Crumbs
3 tbsp. PARKAY Margarine, melted
3 8-ounce packages PHILIDELPHIA BRAND Cream Cheese, softened
3/4 cup Sugar
1/4 cup Flour
3 eggs
1/2 cup Sour Cream
1 tsp. Vanilla
1 cup Mini semi-sweet chocolate pieces
Preparation
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at #50 Degrees, 10 minutes.
Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325 degrees, 55 minutes. Loosen cake from rim of pan; cool before removing rom of pan. Chill. Garnish with whipped cream and fresh mint, if desired.
