Directions: Preheat oven to 375 degrees F. Melt the butter for the crust in a saucepan and blend with the sugar and vanilla wafers. Press mixture into the bottom of the Springform pan (and up the sides about an inch, if you can) and refrigerate. While it is cooling off, blend the ingredients for the filling until smooth. (Use a standing mixer or hand mixer on medium speed.) Pour the mixture into the Springform pan and bake in the oven for about an hour. When done, take out and cool for 10 minutes. While it is cooling, mix the sour cream and sugar for the topping until smooth. Spread over the cheesecake and put back in theoven for 8-10 minutes. Take out and refrigerate immediately.
- Crust: 2 cups crushed vanilla wafers 1/4 cup sugar 4 tablespoons melted butter
- Filling (all at room temperature): 4 eggs 1 cup sugar 25 oz (or 5 logs) Chocolate Capri 1 tablespoon flour 1.5 tablespoons sweet liquer (Frangelico, e.g., or rum)
- Topping: 2 cups sour cream 1/4 cup sugar