- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch springform pan (2½ inches deep) with wax paper.
- Grease bottom and sides with butter.
- Wrap the outside with a double layer of foil to prevent seepage.
- Set aside.
- Put chopped chocolate in a medium bowl.
- Set aside.
- Place cream in a small saucepan and bring to a boil.
- Remove from heat and pour over chocolate.
- Stir until chocolate is melted and mixture is smooth.
- In a large bowl beat cream cheese and SomerSweet until light and fluffy using your electric mixer, about 3 minutes.
- Add eggs one at a time, beating well to combine.
- Add vanilla extract and sour cream and beat until well blended.
- Pour batter into prepared pan.
- Spoon Somersize Hot Fudge Sauce over batter and swirl with a butter knife to create a marbled effect.
- Set pan inside a large roasting pan.
- Place in oven and pour very hot water to reach half-way up springform pan.
- Bake for 1 hour.
- Turn off oven without opening door and allow cake to cool in oven for 1 hour.
- Cover cheesecake with plastic wrap and refrigerate overnight.
- To unmold, run a warm knife around the edge of the cheesecake and transfer to a serving dish.
