Preheat oven to 350. In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13 x 23 cm pan. Freeze crust while preparing filling. In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool. Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream. Spread over warm cheesecake. Refrigerate 3 hours or until firm. 20 servings. Calories00 Fat g Recipe By :