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.
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master compatible format by: Karen Mintzias