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Ingredients

Instructions

1. Preheat oven to 350’F.
2. In a medium mixing bowl, whisk together graham cracker crumbs, 1 tablespoon cocoa and 2 tablespoons sugar. Pour melted butter over mixture and stir together until just moistened.
3. In a greased 9” spring form pan, pour graham cracker mixture in and pat down on bottom and partially up the sides; set aside.
4. Heat chocolate in a microwave proof bowl until just melted, being careful not to over-heat. In a large mixing bowl or bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the sugar and beat well to incorporate. Add eggs, one at a time, beating well after each addition, then add the melted chocolate, 3 teaspoons cocoa and the vanilla.
5. Beat mixture together until all ingredients are incorporated, making sure to scrape the bottom of the mixing bowl. Add sour cream and incorporate using low speed of the mixer.
6. Pour batter into prepared pan and bake for 55-60 minutes.
7. Remove from oven and cool one to two hours, then cover and refrigerate at least four hours or overnight.
8. Garnish with whipped cream and chocolate sauce, if desired.