1 (8 oz.) pkg. cream cheese, softened
1/2 c. light corn syrup
3 tbsp. unsweetened cocoa
2 eggs
1 tsp. vanilla
1 prepared graham cracker crust
Whipped topping

In small bowl with mixer at medium speed, beat together cream cheese and corn syrup until smooth. Beat in cocoa until well blended. Add eggs, one at a time, beating well after each. Beat in vanilla until well blended. Pour into crust. Place on cookie sheet. Bake in 350 degree oven for 20 to 25 minutes or until set. (Center will be soft but will set upon cooling.) Cool on wire rack. Cover; refrigerate several hours or until thoroughly chilled. Garnish with whipped topping. Makes 6 to 8 servings.