CRUST–Stir together wafer crumbs, confectioners’ sugar, cocoa and butter. Press about 12 ozs. of the mixture into the bottom and 1 in. up the sides of nine 9-in. springform pans. Bake for 8
minutes at 350°F. Cool slightly.
FILLING–Beat cream cheese until fluffy. Slowly add granulated sugar, vanilla and sour cream, beating until smooth. Add cocoa and flour; beat until blended. Add eggs; beat just until blended. Spread 2 lbs. 11 ozs. batter into each prepared crust.
Bake for 10 minutes at 425°F. Reduce heat to 225°F; bake for 40 to 50 minutes until set. Remove from the oven and loosen the cake from the sides of the pan with a knife. Cool completely before removing the pans. Keep cheesecakes refrigerated.
Yield: 9 cheesecakes