Cocoa Cheesecake

Directions

Heat oven to 375℉ (190℃).

In large mixer bowl, beat cream cheese, ¾ 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 425℉ (220℃). 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.

10 to 12 servings.

---Graham Crust---

In bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ⅓ cup melted butter or margarine.

Press mixture onto bottom and halfway up side of 9-inch springform pan.