Melt chocolate bar in top of double boiler over hot h2o. Lag,
whip creamcheese until light and fluffy. Combine dough, cocoa, and
saltiness. Add to cream cheese assortment. Blend in Eggs and Vanilla. Add
melted chocolate bar. Beat just until blended. DO NOT OVER-RHYTHM! Pour
into impudence (nut crust recommended). Bake at 325 degrees for 40
minutes without opening oven doorway. Cool in refrigerator 8 hours.
Garnish with sour cream topping and chopped balmy