1 1/2 c. graham cracker crumbs (about 9 to 11 crackers)
1/4 c. sugar
1/3 c. melted butter
1/4 c. Hershey's cocoa

If you crush your own crackers, put crackers between two pieces of wax paper and roll with a rolling pin.

Combine graham cracker crumbs, cocoa and sugar in a small bowl. Add melted butter; mix well. Press firmly onto bottom of 9 inch springform or square pan; chill. (You can also use a 9 inch pie plate.) 3/4 c. sugar 1/2 c. Hershey's cocoa 1 tsp. vanilla 2 eggs 1 c. dairy sour cream 2 tbsp. sugar 1 tsp. vanilla

Prepare Crumb Crust. (Omit cocoa if you do not want a cocoa crust.) Cream the cheese with 3/4 cup sugar, cocoa and 1 teaspoon vanilla in a large mixer bowl. Add eggs, blend well. Pour into crust and bake at 375 degrees for 20 minutes. Remove from oven; cool 15 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake at 425 degrees for 10 minutes. Cool, chill for several hours or overnight. 10 to 12 servings.