Filling
6 oz/ 180 gms milk chocolate
3 oz/ 90 gms semi-sweet chocolate
Three 8 oz cream cheese pacs
3/4th cup confectioners sugar
3 large eggs
1/4th cup chocolate liqueur
3 tbsps melted butter
3/4th cup sour cream

Nut crust
1 cup chopped pecans
1 cup crushed chocolate cookie crumbs
4 tbsps melted butter

Method
Preheat oven to 200 ^o C/ 400 ^o F. Place all ingredients in a mixing bowl & blend thoroughly. Press the mixture into the bottom of 8 inch springform pan.
Bake for about 6 mins. Cool before filing.

For filling
Preheat oven to 350 ^o F/ 180 ^o C. Melt the chocolate on top of a double boiler or (or microwave). Meanwhile beat together the cream cheese & sugar ; beat in one egg at a time, mixing thoroughly after each addition.
Stir in the melted chocolate, then add liqueur, butter & sour cream. Blend well. Pour the mixture into the prepared crust & bake for 45-50 mins, till centre is firm to touch but slightly wobbly when shaken. Turn off the heat & prop the oven door open. Leave cake in oven for 1 hour, let cake cool to room temperature, then chill.

Source: Wilton springpan recipes

Note: The cheesecake tastes equally good even if u skip the sour cream & the liqueur.