Dutch Chocolate Cheesecake Shared with Recipe by Jeanie 1 cup chocolate graham cracker crumbs. 1/4 cup butter, melted 3 (8 ounce) packages cream cheese 1 1/4 cups granulated sugar 1 tablespoon all-purpose flour 1/2 cup Hershey's Dutch Cocoa Powder (any flavor will work) 1 (8 ounce) container sour cream 1 1/2 teaspoon vanilla extract 3 eggs Chocolate Crumb Crust Combine graham cracker crumbs and melted butter; press into bottom of 9-inch springform pan. Cheesecake Combine cream cheese and flour. Beat well on medium speed. Add in cocoa, sour cream, sugar and vanilla extract; mix until blended. Add eggs one at a time, mixing in between each egg. Beat on low speed until blended. Pour mixture over crumb crust in springform pan. Bake at 425 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for 40 minutes. Remove from oven, and place on cooling rack for approximately 1 hour. Refrigerate for several hours until well chilled. Drizzle chocolate sauce (or any flavor) over the top of the cheesecake and top with strawberries, raspberries or whipped cream.