Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Graham cracker crumbs |
| ⅓ cup | Sugar |
| ⅓ cup | Melted margarine or butter |
| 2 packs | (8-oz) cream cheese; softened |
| ½ cup | Cocoa |
| ¾ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 cup | Chocolate chips |
| 8 ounces | Sour cream |
| 2 tablespoons | Sugar |
| 1 teaspoon | Vanilla |
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Preheat oven to 375F. Combine graham cracker crumbs and sugar. Stir in melted margarine or butter. Press into the bottom and halfway up the sides of a 9 inch springform pan. Blend cream cheese, cocoa, sugar until light and fluffy. Beat in eggs and vanilla until smooth. Stir in chocolate chips.
Pour into springform pan. Bake at 375F for 20 minutes. Let cheesecake cool in the pan on a wire rack for 15 minutes. Preheat oven to 425F. Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes. Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan. Refrigerate before serving. Store leftovers in the refrigerator.
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