Ingredients

Chocolate crumb crust:
1 1/2 cup vanilla wafer crumbs
6 tablespoons powdered sugar
6 tablespoons cocoa
6 tablespoons melted butter or margarine

Filling:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 cup dairy sour cream
1/3 cup cocoa
1 tablespoon all-purpose flour
3 eggs
Chocolate-covered strawberries, optional

Directions

Heat oven to 350 degrees. Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), powdered sugar, 6 tablespoons cocoa and melted butter. Press mixture onto bottom and 1/2 to 1 inch up the side of a 9-inch springform pan. Bake 8 minutes. Cool slightly.

Raise oven temperature to 450 degrees. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating until smooth. Beat in sour cream. Add cocoa and flour, beat until blended. Add eggs; beat just until blended. Pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250 degrees. Continue baking for 40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Cover, refrigerator 4-6 hours. Just before serving, garnish with chocolate covered strawberries if desired. Serves 12.