Chocolate Cheesecake

In a blender or food processor, grind chocolate wafer crumbs until fine. Combine with melted butter, 2 tablespoons sugar, and nutmeg; mix well. Press evenly over the bottom and up the sides of a 9-inch springform pan. Chill.

In a mixer bowl, combine eggs and 1 cup sugar. Beat at high speed until very thick and light. Add softened cream cheese and beat until smooth.

Melt semisweet chocolate chips in the top of a double boiler over hot water. Cool. Blend into the cream cheese mixture with vanilla, salt, and sour cream.

Pour into the prepared pan.

Bake at 325°F (160°C) for 1 hour, or just until firm.

Cool in the pan on a wire rack.

Chill.

Remove from the pan.

Whip cream with powdered sugar until stiff. Spread over the cheesecake.