2 cups crushed ladyfingers
2 tablespoons margarine, melted
3 (8 ounce) packages cream cheese
¾ cup sugar
2 ounces semisweet chocolate, melted
6 ounces semisweet chocolate, melted
½ cup sour cream
Preheat oven to 325 degrees. Mix together the crushed ladyfingers and melted margarine and press into the bottom of a 9-inch springform pan. Refrigerate. Beat together cream cheese, sugar and eggs until light and fluffy. Pour half of batter on top of curst. Add melted chocolate to remaining batter and mix well. Pour over filling in pan and run knife through to marbleize. Bake for 60 minutes. Mix together frosting ingredients and pour on top of cake. Bake an additional 5 minutes. Cool and refrigerate or freeze.