CHOCOLATE CHEESECAKE

1 1/2 cups chocolate wafer crumbs

1/4 teaspoon ground nutmeg

1/2 cup butter, melted

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 eggs

1 (8-ounce) carton commercial sour cream

6 (1-ounce) squares semisweet chocolate, melted

1 tablespoon plus 3/4 teaspoon cocoa

1 1/2 teaspoons vanilla extract

1/2 cup whipping cream, whipped

Optional: Additional whipped cream. Chocolate curls. Almonds. Maraschino cherries.

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill.

Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla; mix well. Gently fold in whipped cream; spoon into prepared pan.

Bake at 300 degrees for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Open door, and allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of springform pan, and garnish with additional whipped cream, chocolate curls, almonds, and cherries.

Makes 10 to 12 servings.