2 cups crushed ladyfingers (Kosher for Passover or crumbled Passover cookie crumbs or ground nuts)
¼ cup margarine, melted
1 cup sugar
3 (8-ounce) packages cream cheese
2 cups semisweet chocolate chips
¾ cup (1-1/2 sticks) butter or margarine
1 cup sour cream
1 teaspoon vanilla
Preheat oven to 325 degrees. Cover bottom and sides of 10-inch springform pan with heavy duty foil.
Mix together ladyfingers and melted margarine. Pat into bottom of prepared pan.
Beat eggs with sugar. Beat in cream cheese until fluffy.
Melt the chocolate and butter together over low flame and stir until smooth. Cool slightly and add to cream cheese mixture. Beat in sour cream and vanilla. Pour on top of crust. Place pan inside a large pan filled halfway with water.
Bake for 2 hours. Cool, remove sides and chill.