Naples Chocolate Cheese Pie

Chocolate Crumb Crust:
1 (8 1/2 ounce) package chocolate wafers, crushed
1/3 cup butter, melted
1/4 cup granulated sugar

Mix the crumbs, butter and sugar until blended. Press the mixture firmly into the bottom and sides of a 9 1/2-inch pie plate. Refrigerate while preparing the filling.

Chocolate Filling:
8 ounces semisweet chocolate pieces
2 eggs
2/3 cup granulated sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup sour cream
Sweetened whipped cream (optional)

Heat oven to 350 degrees F. Melt chocolate and set it aside to cool slightly.

Combine eggs and sugar in a food processor or mixer bowl and process or beat at high speed until the sugar is dissolved. Cut the cream cheese in chunks, and process or beat it in until well mixed. Add the chocolate and blend it in well, then the vanilla extract, salt and sour cream. Pour the filling into the crumb crust. Bake 1 hour or until a wooden pick inserted in the center comes out clean, but moist. Set the pie on a rack to cool, then refrigerate several hours or overnight.

Serve with whipped cream, or set each wedge of the pie on a pool of custard sauce flavored with vanilla, brandy or orange-flavored liqueur on the dessert plate.