|Vanilla wafer crumbs||2 Cup (32 tbs) (About 60 Wafers)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Semi-sweet chocolate||3 Ounce|
|Cream cheese||16 Ounce, room temperature (2 Package, 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
In a medium bowl, mix crumbs, 2 tablespoons sugar and melted butter or margarine.
Press on bottom and 2 inches up side of springform pan; refrigerate.
Melt chocolate; set aside to cool.
Preheat oven to 350°F (175°C).
In a large mixer bowl, beat cream cheese and 1 cup sugar until light and creamy.
Beat in egg yolks 1 at a time until blended.
Stir sour cream into cooled chocolate.
Add chocolate mixture, flour and vanilla to egg yolk mixture.
Beat until smooth.
In a small mixer bowl, beat egg whites until stiff but not dry.
Fold into chocolate mixture.
Spoon into prepared crust.
Bake 55 to 60 minutes or until filling is firm.
Turn off oven.
Let cake cool in oven with door ajar 1 hour.
Cool completely in pan on wire rack.
Refrigerate several hours before cutting.