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Chocolate Cheesecake

1 c finely crushed pretzels, (salted or unsalted)
1 tb sugar
1/3 c butter or margarine; melted
16 oz cream cheese; softened
1 c sugar
1/3 c European style cocoa (Hershey's)
2 eggs
1 c dairy sour cream
2 ts vanilla extract

Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together
crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto
bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In
large mixer bowl, beat cream cheese until smooth and creamy.
Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time,
beating well after each addition. Stir in sour cream and vanilla;
blend well. Pour batter over crust. Bake 35 minutes. Turn off oven;
leave cheesecake in oven 20 minutes without opening door. Remove
from oven. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Cover; refrigerate. Garnish as desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.

Creamy Chocolate Cheesecake Squares

Double ingredients above for pretzel crust. Press mixture firmly
on bottom of buttered 13x9x2-inch baking pan. Bake as directed.
Prepare cheesecake using recipe above. Bake 35 minutes or until
edges are set (edges may crack slightly). Remove from oven. Cool
completely in pan on wire rack. Cover; refrigerate.


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