1 c. salted finely crushed pretzels
1 tbsp. sugar
1/3 c. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
1/3 c. Hershey's cocoa
2 eggs
1 c. dairy sour cream
2 tsp. vanilla extract

Crust: Heat oven to 350 degrees. In medium bowl combine crushed pretzels and 1 tablespoon sugar, stir in butter. Press mixture on bottom of 9 inch springform pan. Bake 8 minutes. Cool slightly.

In large mixer bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one 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.