*originally posted 3/5/2012
1 stick butter
16 graham crackers (I like to use the cinnamon graham crackers and 2 pkgs from the box makes about 2 cups of crumbs)
4 (8-oz) bars cream cheese, at room temperature
1 cup sugar
1 tsp. vanilla
3 eggs, at room temperature
4 tablespoons Dutch-process cocoa
Preheat oven to 325 degrees.
In a food processor, grind up graham crackers. Add butter and pulse until coarse crumbs form. Press crumbs into the bottom and halfway up the sides of a 10-inch spring-form pan. Set aside.
In an electric mixer with the paddle attachment, mix cream cheese and sugar until fluffy. Add vanilla and eggs until well combined with smooth texture. Slowly add in cocoa. Mix well. Pour into graham cracker crust.
Bake for 50 minutes or until set in center. Cool completely. Refrigerate for at least 2 hours before serving.