Chocolate Cheesecake

Directions

1. 1
   Preheat oven to 300F if using a silver 8-inch springform pan (or to 275F if using a dark nonstick 8-inch springform pan).
2. 2
   Mix cookie crumbs and margarine until well blended.
3. 3
   Press firmly onto bottom of pan; set aside.
4. 4
   Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
5. 5
   Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
6. 6
   Add eggs, 1 at a time, beating on low speed after each addition just until blended.
7. 7
   Pour over crust.
8. 8
   Bake 1 hour to 1 hour 5 minutes or until center is almost set.
9. 9
   Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. 10
    Refrigerate 4 hours or overnight.
11. 11
    Mix remaining 3/4 cup sour cream and the powdered sugar.
12. 12
    Serve spooned over the cheesecake.
13. 13
    Store leftover cheesecake in refrigerator.