FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. + 2 tbsp. sugar, divided
1/2 c. Hershey's cocoa
2 tsp. vanilla extract, divided
2 eggs
1 c. dairy sour cream

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/3 c. melted butter
9" springform pan

Heat oven to 375 degrees. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until well blended. Add eggs; blend well. Pour batter into prepared crust. Bake 20 minutes. Remove from oven; cook 15 minutes. Increase oven temperature to 425 degrees.

In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top. Bake 10 minutes; remove from oven. Loosen cheesecake from rim of pan; cool to room temperature. Refrigerate several hours or overnight; remove rim of pan. Garnish, as desired. Cover; refrigerate leftovers.

CRUST: Combine graham cracker crumbs, sugar and melted butter. Press mixture onto bottom and halfway up side of 9" springform pan. Set aside.

CHOCOLATE LOVER'S CHEESECAKE: Prepare as above, adding 1 cup Hershey's semi- sweet chocolate chips after eggs have been blended into mixture. Bake and serve as directed.