Prepare chocolate crumb crust. Heat oven to 450 degrees. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating until smooth. Beat in sour cream. Add cocoa and flour beating until blended. Add eggs, beat just until blended. Pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature 250 degrees. Continue baking for 40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Cover and refrigerate four to six hours. Just before serving, garnish, with chocolate covered strawberries, if desired. Cover and refrigerate leftovers.
Chocolate Crumb Crust
Heat oven to 350 degrees. Stir together 1 ½ cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar, 6 tablespoons Hershey’s cocoa and 6 tablespoons melted butter or margarine. Press mixture onto bottom and ½ to 1-inch up side of 9-inch springform pan. Bake eight minutes, cool slightly.
2 cups (12 oz. Pkg) Hershey’s Semi-Sweet Chocolate Chips
2 tablespoons shortening (do not use butter, margarine, spread or oil)
Fresh strawberries with stems, rinsed and patted dry
Cover tray with wax paper. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at high (100 percent) 1½ minutes or just until chips are melted and mixture is smooth when stirred; cool slightly. Holding strawberry by top, dip 2/3 of each berry into chocolate mixture, shake gently to remove excess. Place on prepared tray. Refrigerate until coating is firm, about 30 minutes.