Chocolate Cheesecake

Ingredients:

1 chocolate crumb crust (check recipe for this)

3 packages cream cheese, softened

1 1/4 cups granulated sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

1/2 cup cocoa

2 tablespoons all-purpose flour

3 eggs, at room temperature

chocolate drizzle (check recipe for this)

Directions:

Prepare chocolate crumb crust, but do not cook the crust according to the recipe. Press the recipe onto bottom of 9" springform pan. Preheat oven to 450 degrees for later baking.

In a medium bowl, beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Check a cheesecake for doneness by gently shaking the pan. If it's set except for a small jiggly area in the center, it's done. When done, remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare chocolate drizzle; drizzle over top. Refrigerate 4-6 hours. Store covered in refrigerator until ready to serve. Yield: 12 servings