Crust:
In bowl, combine graham cracker crumbs, sugar and melted margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan.
Filling:
Heat oven to 375°F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 tsp. 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 temp to 425°F. In small bowl,stir together sour cream, 2 tbsp. sugar and 1 tsp. 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. Refrigerate several hours or overnight. Remove side of pan.
Instructions
Crust:
In bowl, combine graham cracker crumbs, sugar and melted margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan.
Filling:
Heat oven to 375°F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 tsp. 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 temp to 425°F. In small bowl,stir together sour cream, 2 tbsp. sugar and 1 tsp. 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. Refrigerate several hours or overnight. Remove side of pan.
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