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

Heat oven to 350 degrees. Mix crumbs and 2 tablespoon sugar; mix in butter thoroughly. Press evenly on bottom of ungreased spring form pan, 9 x 3 inches. Bake 10 minutes; cool.

Reduce oven temperature to 300 degrees. Beat cream cheese in 3 quart bowl. Gradually beat in 1 cup sugar and the cocoa until fluffy; add vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cover and refrigerate at least 3 hours but no longer than 48 hours.

SOUR CREAM TOPPING:

Beat 1 cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until blended.