Combine crushed wafers with butter and cinnamon. Press into bottom and sides of a 10 inch springform pan; chill;
Melt chocolate pieces in top of double boiler over warm water. Beat softened cheese in large mixer bowl until fluffy and smooth. Gradually beat in sugar, then eggs one at a time, beating after each addition. Add melted chocolate, cocoa, and flavoring; blend thoroughly. Stir in sour cream and pour into chilled crust. Bake at 350F for 1 hour and 10 minutes. The cake will be slightly runny, but will become firm as it chills. Cool at room temperature, then chill at least 5 hours before serving. Freezes well.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 608 (55%)|
|Amt Per Serving||% DV|
|Total Fat 67.6g||90 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 537.5mg||165 %|
|Sodium 635.8mg||22 %|
|Potassium 360.5mg||9 %|
|Total Carbohydrate 107.9g||32 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 107.8g|
|Protein 19.8g||28 %|
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Calories per serving: 1097
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