1 ½ cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted margarine or butter
2-8oz packages cream cheese, softened
½ cup cocoa
¾ cup sugar
2 eggs
1 teaspoon vanilla
1 cup chocolate chips (6 oz)
8 oz sour cream
2 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 375º F

Combine graham cracker crumbs and sugar. Stir in melted margarine or butter. Press into the bottom and halfway up the sides of a 9 inch springform pan.

Blend cream cheese, cocoa, sugar until light and fluffy. Beat in eggs and vanilla until smooth. Stir in chocolate chips. Pour into springform pan. Bake at 375º F for 20 minutes. Let cheesecake cool in the pan on a wire rack for 15 minutes.

Preheat oven to 425º F. Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes.

Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan. Refrigerate before serving. Store leftovers in the refrigerator.