4 c. sour cream
3 (8 oz.) pkgs. cream cheese
4 eggs
6 tbsp. cocoa
Dash of salt
2 tbsp. flour
1 1/2 c. sugar
2 tsp. vanilla

Combine sour cream, cream cheese and eggs and beat with electric mixer, blender or food processor until smooth. (Have all at room temperature to avoid white flecks in chocolate.) Combine cocoa, salt, flour and sugar in separate bowl, stirring until well mixed. Add slowly to cream cheese mixture. Stir in vanilla. Blend whole mixture for several minutes; high setting.

Spoon into unbaked 10 inch graham cracker crust. Bake at 400 degrees for 10 minutes, then lower temperature to 250 degrees for 1 - 1 1/2 hours. Cheesecake will puff up and then settle down after baking. Also may split a little.

Use springform pan or angel food cake pan. Line bottom and sides of pan with crust.

GRAHAM CRACKER CRUST:

1 1/3 c. graham cracker crumbs
1/3 c. butter, melted
1/3 c. sugar

Mix together well.