Recipe(tried): Cocoa Cheesecake with Graham Cracker Crust

COCOA CHEESECAKE

2 pkg (8 oz each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided use
1/2 cup Hershey's unsweetened cocoa powder
2 teaspoons vanilla extract; divided use
2 eggs
1 cup dairy sour cream
1 graham cracker crust (recipe follows)
Fresh fruit, sliced (for garnish)

Preheat oven to 375 degrees F.

In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa powder and 1 teaspoon vanilla until well blended. Add eggs; blend well. Pour batter into prepared graham crust.

Bake 20 minutes. Remove from oven; cool 15 minutes.

Increase oven temperature to 425 degrees F.

In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake.

Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature, then refrigerate several hours or overnight.

TO SERVE:
Remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.

GRAHAM CRACKER CRUST

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine, melted

In bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom and halfway up side of 9-inch springform pan.

VARIATION:

CHOCOLATE LOVER'S CHEESECAKE:
Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust. Bake and serve as directed.

Makes 1 (9-inch) cheesecake, 10 to 12 servings