1 c. salted or unsalted finely crushed pretzels
2 pkgs. (8 oz.) cream cheese, softened
1/3 c. HERSHEY'S European Style Cocoa
1 tbsp. sugar
2 eggs
2 tsp. vanilla
1/3 c. butter, melted
1 c. dairy sour cream

Heat oven to 350 degrees.

For crust, in medium bowl, combine crushed pretzels and 1 tbsp. sugar, stir in butter. Press mixture on bottom of 9 inch springform pan. Bake 8 minutes, cool slightly.

In large mixing bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and vanilla, blend well. Pour into pan. Bake 35 minutes. Turn off oven, leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely, cover and refrigerate. Garnish as desired.

CREAMY CHOCOLATE CHEESECAKE SQUARES:

Double all ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13x9x2 inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely.