CRUST:

1 1/2 c. Zwieback crumbs
2 tbsp. sugar
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese (room temperature)
1 1/4 c. sugar
1/3 c. unsweetened cocoa powder
1 tsp. vanilla
2 eggs

TOPPING:

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

In small bowl combine crumbs, sugar and melted butter. Press on bottom (and about 2 inches up sides) of an 8 inch springform pan. Refrigerate

Preheat oven to 375 degrees. Mix (beat) cream cheese, sugar and cocoa. Add vanilla and eggs. Beat until smooth. Pour into crust. Bake 25 minutes. Remove from oven, but do not turn oven off.

Combine sour cream, sugar, vanilla. Spread over top of baked filling.

Return to oven, bake 10 minutes. Cool several hours or overnight. Remove side of pan.