Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan
and set aside.
In a large mixing bowl with an electric mixer
, combine cream cheese, remaining cup of sugar, vanilla extract
and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese
mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs
, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter
into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake
may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
Serve the cheesecake garnished with fresh strawberries, whipped cream