Crust:
45 vanilla wafers (crushed)
6 tablespoons powered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons melted butter or margarine
Filling:
3 8-oz pkgs of cream cheese
1 1/4 cups sugar
2 teaspoons vanilla
1/2 cup sour cream
1/3 cup unsweetened cocoa powder
1 tablespoon all-purpose flour
3 eggs
For the Crust:
Preheat over to 350 degrees F. Mix together all crust ingredient in a medium bowl. Press into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake 8 minutes and set aside to cool.
For the Filling: Preheat over to 450 degrees F. In a large bowl, beat the cream cheese until fluffy. Gradually add sugar and vanilla and beat until smooth. Beat in sour cream, then the cocoa and flour. Add eggs last and just mix until blended. Pour batter into prepared crust.
Bake for 10 minutes. Lower oven temperature to 250 degrees F.
Continue baking for 40 minutes or until set. Remove from oven and set on a cooling rack. Loosen the cake from the sides of the pan with a knife and cool completely. Remove sides of the springform pan. Cover the cheesecake and refrigerate for 4-6 hours.
Top with strawberries or whipped cream before serving.
Keep leftovers covered and refrigerated.