Black Forest Cheesecake

• 1 1/2 cups chocolate wafer crumbs
• 1/4 cup butter of margarine, melted
• 3 (8 oz.) pkgs. cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup kirsch or other cherry-flavored liqueur
• 4 (1 oz.) squares semi-sweet chocolate
• 1/2 cup sour cream
• maraschino cherries, with stems

Instructions:
Combine chocolate wafer crumbs, mixing well; firmly press in bottom and one inch up sides of a 9-inch springform pan.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after addition. Stir in kirsch, and mix until blended. Pour into prepared pan. Bake at 350F for one hour. Let cake cool to room temperature on a wire rack. Place cake on serving dish and remove ring.
Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly; stir in sour cream. Spread chocolate mixture over top of cake. Garnish with whipped cream and cherries.