Preparation

• Heat oven to 325°F. 
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.  Refrigerate until ready to use.
• Beat cream cheese in large bowl with mixer speed until creamy. Add 1/2 cup sour cream, granulated sugar, cocoa powder, flour and vanilla; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hours.
• Mix remaining 3/4 cup sour cream with the powdered sugar until blended. Serve spooned over cheesecake.