1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. melted butter
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1/4 c. strong coffee
1/4 c. kahlua
1 tsp. vanilla

Combine first 4 ingredients and mix well. Firmly press into bottom of spring form pan. Bake at 325 degrees for 5 minutes and cool on wire rack.

Beat cream cheese with mixer until light and fluffy. Gradually add 3/4 cup sugar and mix well. Beat in 1/2 cup cocoa. Add eggs, 1 at a time, beating well after each addition. Stir in next 3 ingredients. Pour into prepared pan and bake for 25 minutes at 375 degrees. Filling will be soft, but will firm as it stands.

Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla and spread over HOT cheesecake. Bake at 425 degrees for 5 to 7 minutes. Let cool to room temperature on a wire rack. Chill.