Prepare quick chocolate crumb crust. Heat oven to 450°F.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, on at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250°F, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Prepare quick chocolate drizzle; drizzle over top. Refrigerate 4-6 hours. Store covered in refrigerator.

Quick chocolate crumb crust: combine 1 cup chocolate wafer crumbs and 1/4 cup butter; press onto bottom of 9-inch springform pan. Makes 1(9-i nch) crust.

Quick chocolate drizzle: place 1/2 cup Hersey's semi sweet chocolate chips and 2 tsp shortening in small microwave safe bowl. Microwave at high 30 seconds. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted.