1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
1/4 cup cocoa
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar. Mix on low until cream cheese is softened and smooth. Place in a bowl 8 ounces sour cream and continue mixing until well blended. At this time, add 2 eggs, mix for 2 minutes and then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream. Mix on medium speed until smooth and creamy.
Your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. To prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs, 2 tablespoons sugar, and your melted butter or margarine. Then with a wire whisk, whisk them together until well combined. Brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you slowly add your cheesecake mix to the pan being careful not to disturb the crumbs too much. You should now have a full pan.
Preheat your oven to 275 degrees and not more. When your oven is hot, place the cake in it and bake for 55 minutes. Then shut off the oven and let it sit in there for 3 hours.
At the end of this time, you should have the most beautiful cheesecake you ever seen. Now let the cake sit on the table for 1 1/2 hours and then place it in the refrigerator for about 2-3 hours.
Remove the cheesecake from the pan and enjoy. If you like, you can put a coconut pecan topping on it.