1 stack (1 1/4 c. approximately) graham crackers
1/4 c. melted butter

Crush the graham crackers by hand or in a food processor. Break up all chunks. Stir in the butter. Press the mixture into a pie dish to form a crust. (I recommend using a Pyrex pie plate.)

FILLING:

8 oz. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
Approximately 3 tbsp. unsweetened cocoa powder

(The amount you use can be adjusted to make the cheesecake dark and semi-sweet, or light and quite sweet.)

Preheat oven to 325 degrees. With mixer, cream the sugar and cream cheese together. Beat in the 2 eggs, one at a time. Add vanilla. Add cocoa. Blend well. Pour into crust and bake 25 minutes. Cool afterwards for 10 minutes.

TOPPING:

1 c. sour cream
2 tbsp. sugar
1/4 tsp. vanilla

Mix ingredients together with a spoon. Pour over the still warm cheesecake and smooth with spoon. (Decorate with chocolate curls or sprinkles if you like.) Refrigerate cheesecake at least 12 hours before serving.