Preheat oven to 350°F. Grease a 9-inch springform pan.

To make the crust, pulse graham crackers, sugar and cocoa in a food processor until ingredients are thoroughly combined and finely ground. Add melted butter and pulse a few times. Remove the blade and carefully stir mixture, making sure butter is incorporated. Turn mixture into prepared pan and press, using the bottom of a flat glass, until crumbs form a solid crust evenly across the bottom of the pan and slightly up the sides. Chill crust at least 15 minutes or up to 2 days. Put springform pan on a baking sheet. Place in preheated oven and bake 12 to 15 minutes. Cool slightly before adding the filling.

To make the filling, place cream cheese, sour cream and sugar in a large bowl and beat until combined and smooth. Alternatively, place ingredients in a food processor and pulse until smooth.

Crack eggs into a small bowl. Add them to cream cheese mixture one at a time, fully incorporating each egg before adding the next. Beat or pulse mixture until smooth. Add vanilla. Beat 1 minute more, making sure mixture is smooth.

For dry-heat baking, preheat oven to 300°F. Leave the springform pan on the baking sheet. Pour filling into the spring-form pan, taking care not to disturb the crust. Gently wiggle the pan to settle the filling.

Place in preheated oven and bake 45 to 50 minutes or until edges are set and center is slightly jiggly. Without disturbing the cake, turn off oven and open the door a few seconds to dissipate the heat. Close oven door and let cake sit in the oven 45 minutes more.

Remove from oven and set cake on a rack to cool completely before chilling. If the top begins to show signs of cracking, carefully run an offset spatula around the edge to loosen the cake. Refrigerate cooled cake in the pan at least 4 to 5 hours, preferably overnight.

To serve, loosen cake edges with an offset spatula and remove the collar. Slide cake onto a serving plate. Drizzle with Tart Berry Coulis or Easy Fruit Topping. For best results, add fruit toppings immediately before serving. Serve chilled or at room temperature.