Cocoa Cheesecake

Recipe Instructions Heat oven to 375F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425F. In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake. Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.

to 12 servings. Graham Crust: In bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch Springform pan. Variation: Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust. Bake and serve as directed.