Creamy Cocoa Cheesecake

• 1 cup Graham cracker crumbs

• 3 tablespoons margarine
• 3/4 cups sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 1 teaspoon vanilla
• 3 tablespoon sugar
• 16 oz cream cheese
• 1/3 cup cocoa
• 2 eggs
• 2 tablespoons sugar

Method

Preheat oven to 375°F.

Blend together Graham cracker crumbs, sugar and margarine. When blended, press onto bottom and sides of 9" springform pan.

In the bowl of an electric mixer, combine softened cream cheese, sugar, cocoa and vanilla. Mix on medium speed until well blended.  Blend in eggs. Do not overmix as this will incorporate too much air.  When blended, pour into crust.  Bake in preheated 375°F oven for 30 minutes. Remove from oven and raise oven temperature to 425°F.

Combine sour cream, sugar and vanilla.  Gently spread over partially cooked cheesecake. Bake at 425°F for 10 minutes. Loosen cake from rim of pan.  Cool; remove rim.

 Adapted from Philadelphia Brand Cream Cheese Cookbook.

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