Creamy Cocoa Cheesecake

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp. vanilla
• 2 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar
• 1 tsp. vanilla

1. Crust: MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
2. Bake at 325F for 10 minutes.
3. Filling: INCREASE oven temperature to 375F
4. Beat cream cheese, sugar, cocoa and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add eggs, one at a time, mixing well after each addition.
6. Pour over crust.
7. Bake 30 minutes.
8. Topping: INCREASE oven temperature to 425F.
9. Mix sour cream, sugar and vanilla.
10. Carefully spread over cheesecake.
11. Bake 10 minutes.
12. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate 4 hours or overnight.

honey maid, sugar, butter, philadelphia cream cheese, sugar, cocoa, vanilla, eggs, s, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/-17601.aspx (may not work)