Auntie Betty's Double Chocolate Cheesecake

CRUST 1/2 cup chocolate cream wafers (1/2 pkg) -- crumbled

1/4 cup butter (NO MARGARINE) -- melted

1/2 cup macadamia nuts

FILLING 3 8 oz pkgs cream cheese

1 cup sugar

4 eggs

8 1 oz squares semisweet chocolate OR

12 ounces semisweet chocolate chips

2 teaspoons vanilla extract

TOPPING 2 cups sour cream

3 tablespoons sugar

1 teaspoon vanilla

FINAL TOUCH 1 1.5 oz Hershey Bar -- frozen

CRUST

Roll out chocolate cream wafers on wax paper. Mix crumbled

wafers, butter and nuts in the bottom of a 10" spring form pan. Using

a piece of wax paper, press mixture evenly in the bottom of the pan.

Place pan in refrigerator or freezer while preparing the filling.

FILLING

Preheat oven to 350 degrees. In a large bowl beat cream cheese

until fluffy. Gradually add sugar. Beat in eggs one at a time until

well blended. Stir in chocolate and vanilla. Mix well. Pour on top of

prepared crust and bake 50 minutes. Remove from oven. Turn oven

off and close door.

TOPPING

Combine sour cream, sugar and vanilla. Spread over cheesecake.

Return to oven, but do not reheat oven. Leave in warm oven for 10

minutes with the door closed. Open door and leave cake in oven for

an additional 20 minutes. Remove cake from oven. Allow cake to

cool on wire rack.

FINAL TOUCH

Freeze Hershey bar. When cake is cooled, shave frozen

chocolate on top of cake. Refrigerate overnight.