1 c. salted or unsalted finely crushed pretzels
1 tbsp. sugar
1/3 c. butter, melted
2 (8 oz. each) pkg. cream cheese, softened
1 c. sugar
1/3 c. Hershey's European Style Cocoa
2 eggs
1 c. dairy sour cream
2 tsp. vanilla extract

Heat oven to 350 degrees. Frost crust in medium bowl combine crushed pretzels and 1 tablespoon sugar; stir in butter. Press mixture on bottom of 9 inch spring form pan. Bake 8 minutes; cool slightly. IN large mixer bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour into pan. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely; cover and refrigerate. Garnish as desired.

CREAMY CHOCOLATE CHEESECAKE SQUARES:

Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13 x 9 x 2 inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely.