Cocoa Crumb Crust
1 envelope unflavored gelatin
1/2 c. cold water
1/4 c. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. unsweetened cocoa
1 1/3 c. (14 ounce can) sweetened condensed milk
Cheesecake topping

Prepare Cocoa Crumb Crust; set aside. Sprinkle gelatin onto cold water in small micro-proof bowl; let stand 5 minutes to soften. Microwave on high (full power) for 1 to 1 1/2 minutes or until gelatin is dissolved. Add sugar; stir until dissolved.

Combine cream cheese and cocoa in large mixer bowl; beat until smooth and well blended. Add sweetened condensed milk; blend well. Add gelatin mixture; mix thoroughly. Pour onto crust; chill several hours or until firm. Spread with Cheesecake Topping. 9 servings.

Do not use evaporated milk.

COCOA CRUMB CRUST

Combine 1 1/4 cups graham cracker crumbs, 1/4 cup sugar and 2 tablespoons unsweetened cocoa in 8 or 9-inch square micro-proof dish. Place 1/3 cup butter in dish with crumb mixture; microwave on high for 1 to 1 1/2 minutes or until butter is melted. Blend well; press onto bottom of pan.

CHEESECAKE TOPPING

Blend 1 cup sour cream, 1/4 cup sugar and 2 teaspoons vanilla.