1 1/4 graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. butter, melted
1 (16 oz.) cream cheese, softened
3/4 c. sugar
1/2 c. cocoa
2 eggs
1/4 c. strong fresh coffee
1/4 c. coffee liquor (Kahlua)
1 tsp. vanilla
1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla
Whipping cream, opt.

Combine first 4 ingredients. Mix well. Firmly press mixture into bottom and up sides of spring form pan. Bake at 325 degrees for 10 minutes. Beat cream cheese with electric mixer until light and fluffy. Gradually add 3/4 cup sugar, mix well. Beat in 1/2 cup cocoa. Add eggs, one at a time, beating well after each addition.

Stir in next 3 ingredients, pour into prepared crust and bake for 25 minutes. Filling will be soft but will firm up as cake stands. Combine sour cream, 2 tablespoon sugar and 1 teaspoon vanilla. Spread over hot cheese cake. Bake at 425 degrees for 5 to 7 minutes. Let cool, then chill 8 hours. Remove sides of spring form pan. Garnish with Cool Whip. Makes 10 servings.