1 1/4 c. chocolate wafers or graham cracker crumbs (about 18 wafers or 16 squares)
2 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkgs. plus 1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 c. cocoa
2 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Stir together crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of ungreased 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar and the cocoa, beating until fluffy. Add vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan.