Cocoa Cheesecake

• 1 lb. cream cheese, softened
• 3/4 cup sugar
• 2 tbsp. sugar
• 1/2 cup Hershey's Cocoa
• 2 tsp. vanilla extract, divided
• 2 eggs
• 1 cup dairy sour cream
• Graham cracker crust
• Fresh fruit, sliced

1. Graham cracker crust: In bowl, combine 1-1/2 cups Graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter or margarine.
2. Press mixture onto bottom and halfway up side of 9-inch springform pan.
3. Heat oven to 375F.
4. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 tsp.
5. vanilla until well blended.
6. Add eggs; blend well.
7. Pour batter into prepared Graham cracker crust.
8. Bake 20 minutes.
9. Remove from oven; cool 15 minutes.
10. Increase oven temperature to 425F.
11. In small bowl, stir together sour cream, remaining 2 tbsp.
12. sugar and remaining 1 tsp.
13. vanilla until smooth; spread evenly over top of cheesecake.
14. Bake 10 minutes; remove from oven.
15. Loosen cheesecake from side of pan; cool to room temperature.
16. Refrigerate several hours or overnight; remove side of pan.
17. Garnish with fresh fruit.
18. Cover; refrigerate leftover cheesecake.

cream cheese, sugar, sugar, cocoa, vanilla, eggs, sour cream, crust, fresh fruit

Taken from www.foodgeeks.com/recipes/3617 (may not work)