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Rich Chocolate Cheesecake

1 1/2 c Chocolate wafer crumbs
1/4 ts Ground nutmeg
1/2 c Butter -- melted
24 oz Cream cheese -- softened
3/4 c Sugar
3 Eggs
8 oz Sour cream
6 Squares semisweet chocolate melted
1 tb Cocoa
3/4 ts Cocoa
1 1/2 ts Vanilla extract
1/2 c Whipping cream -- whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.

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