3 (8 oz.) pkgs. of softened cream cheese
3/4 c. graham cracker crumbs
6 to 8 tbsp. cocoa, powder
5 lg. eggs
1/4 c. butter
2 tbsp. vanilla extract
1 c. + 2 tbsp. sugar
1 tbsp. lemon juice

1. Prepare crust: melt butter over low heat. Take off heat and stir in 2 tablespoons of sugar and the graham cracker crumbs to make a uniform mixture. Press the mixture over the bottom of a 9 inch spring form pan. 2. Prepare the cheese filling: in a large bowl thoroughly beat together the cream cheese and the remaining 1 cup sugar. Beat in eggs, one at a time, until blended each time. Beat in vanilla and lemon juice. 3. Prepare the chocolate filling: turn approximately 2 cups of the mixture into a small bowl. Fold in the cocoa until mixture is a uniform brown color.

4. Spread half the plain cheese mixture over the crumb layer in the bottom of the spring form pan. Spoon the remaining plain cheese mixture and the chocolate cheese mixture alternately into the pan. Optional: zigzag a small metal spatula, making wide marks with the width of its blade, through the batter to form swirls. 5. Bake in preheated 350 degree oven for 55 minutes. Turn off the heat and let the cake stand in the closed oven for another 20 minutes. 6. Place on a wire rack to cool. When the cake is no longer warm, place it in the refrigerator overnight to chill. Just before serving remover the spring form band off the pan.