CRUST:

1 c. graham cracker crumbs
1/4 c. packed brown sugar
1/3 c. Butter Flavor Crisco, melted

FILLING:

1 pkg. (8 oz.) cream cheese
1/2 c. granulated sugar
3 tbsp. cocoa
2 eggs
1 tbsp. flour
1/2 tsp. vanilla

TOPPING:

2 tbsp. Butter Flavor Crisco
1 pkg. (3 oz.) cream cheese, softened
1 c. confectioners' sugar
1/2 tsp. vanilla

1. Heat oven to 350 degrees F.

2. For crust, combine graham cracker crumbs and brown sugar. Stir in Butter Flavor Crisco. Press into ungreased 8x8x2 inch pan. Bake at 350 degrees F. for 10 minutes.

2. For filling, beat cream cheese in small bowl at medium speed of electric mixer until smooth. Add other ingredients (granulated sugar, cocoa, eggs, flour and vanilla) one at a time. Mix well after each addition. Pour over baked crust. Bake at 350 degrees F. for 30 minutes. Cool to room temperature.

3. For topping, cream Butter Flavor Crisco and cream cheese in small mixing bowl at medium speed of electric mixer until well blended. Add confectioners' sugar and vanilla. Beat until smooth. Spread over surface of cooled cheesecake. Cut into bars about 2 x 1 1/2 inches. Refrigerate. 20 bars.