Vanilla Fudge Cheesecake

Preheat oven to 350 degrees F.

For the crust: In a bowl, stir together the wafer crumbs, sugar, and butter. Mix well then press onto the bottom and sides of a 9-inch springform pan. Place the pan in the freezer for 5 minutes. Remove the pan from the freezer and place in the oven to bake at 350 degrees F for 10 minutes. Remove from the oven and set aside to cool.

Reduce the oven temperature to 300 degrees F.

For the filling: Combine the sugar, cream cheese, eggs, sour cream, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until smooth.

Transfer 3 1/2 cups of the filling to another bowl. Add the melted chocolate and stir until completely blended.

Pour the plain filling over the crust in the springform pan. Spoon the chocolate filling on top of the plain filling in 1/2-cup size dollops. Use a knife to draw lines through the chocolate dollops to marbleize the filling.

Place the pan in the oven and bake at 300 degrees F for 1 1/4 hours. Turn off the oven and let the cheesecake cool in the oven for 1 1/2 hours.

Remove the cheesecake from the oven and place in the refrigerator for at least 2 hours or until completely chilled before serving.

Remove the sides from the springform pan and slice the chilled cheesecake. Serve chilled.