---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 6 Servings
 ----------------------------NORMA WRENN NPXR56B----------------------------
   1 1/2 c  Graham cracker crumbs
       2 tb Plus 3/4 cup sugar
       1 tb Pernigotti cocoa, plus
            Additional for dusting top
       1 ts Ground cinnamon
     1/4 c  Unsalted butter; melted
       8 oz Bittersweet chocolate; chop
     1/2 ts Orange oil
       1 lb Cream cheese; room temp
     1/2 c  Sour cream
       5    Eggs
   Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon.
   Gradually add melted butter, stirring until crumbs are evenly coated. Press
   evenly into bottom and two-thirds up sides of buttered 9 springform pan
   that has been covered outside with aluminum foil. Refrigerate until ready
   to fill.  Melt chocolate in double boiler; remove from heat. Place cream
   cheese in bowl, beat on medium speed until smooth and fluffy, about 10
   minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at
   a time beating in between.  Beat for 1-2 minutes more. Using rubber
   spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to
   dispel bubbles. Pour batter into prepared pan. Bake in 350 degree oven
   until puffed and no longer shiny, 35-40 minutes. Center will look wet but
   will firm up when chilled. Transfer to wrie rack to cool. When cool, remove
   foil and sides of pan. Cover and refrigerate until firm enough to cut
   easily, 4-5 hours or overnight.  Sift cocoa generously over cake before
   serving.  Serves 6-8. From Simple American Cooking, Williams-Sonoma A
   Catalog for Cooks, Christmas 1994