Moldovan Chocolate Cheesecake

Ingredients

 * 12 oz semi-sweet chocolate; chopped
 * 1 1/2 Sticks (3/4 cup) unsalted butter
 * 1 c sour cream at room temperature
 * 1 ts vanilla
 * 3 lg eggs
 * 1 c Sugar
 * 3 8-oz packages cream cheese; softened
 * 1 c Chopped pecans

Directions

 * 1) Confectioners' Sugar and unsweetened cocoa powder for dusting the cake if desired 1 chocolate graham wafer pie crust.
 * 2) In a large metal bowl set over a pan of barely simmering water melt the chocolate and the butter, stirring until the mixture is smooth, stir in the sour cream and the vanilla, and let the mixture cool.
 * 3) In a bowl beat together the eggs and the Sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the cream cheese.
 * 4) Stir in the chocolate mixture and fold in the pecans.
 * 5) Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is just set.
 * 6) (The cake will fall in the middle.)
 * 7) Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.
 * 8) Sprinkle the confectioners' Sugar and the cocoa powder decoratively over the cheesecake.
 * 9) 9 1/2 inch springform pan.
 * 10) 2 1/2-3 x the recipe on the chocolate crumb box