1 1/4 cups
graham cracker crumbs 2 tablespoons
sugar 3 tablespoons melted butter or
margarine 2 pounds
cream cheese 1 cup
sugar 8 ounces
sour cream 1/ 4 cups
cocoa 2
eggs 1 cup
flour 3/4 cup
heavy whipping cream
In a 5-quart bowl, place 2 pounds cream cheese and 1 cup granulated sugar and mix on low speed until the cream cheese is soft and smooth, put 8 ounces of sour cream in the bowl and continue to stir until well blended, at this point add 2 eggs, mix for 2 minutes, then add 1 cup flour, 1/4 cup cocoa and 3/4 whipping cream, mix on second speed until smooth and creamy.
Your cheesecake mix should now be as smooth as ice cream straight out of the ice cream maker. Prepare your 10 inch x 2 inch pan, in a large bowl put the graham cracker crumbs and 2 tablespoons sugar, and the melted butter or margarine, then with a whisk whisk together until smooth. If well mixed, brush the sides of your pan with a little softened butter so the crumbs have something to cling to, place the crumbs around the sides and bottom of the pan. Now slowly add your cheesecake mixture to the pan to avoid stirring the crumbs too much, you should now have a full pan.
Preheat your oven to 275 degreased and no more, when your oven is hot put the cake in it and bake for 55 minutes then turn off the oven and leave it there for 3 hours, after this time you should have the prettiest cheesecake you’ve ever seen, leave the cake on the table for 1 1/2 hours then refrigerate for about 23 hours. Now remove it from the pan and enjoy. You can put a coconut and pecan topping on top if you like.