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Prepare graham crust; set aside. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large mixer bowl until light and fluffy. Add eggs; blend well. Pout into prepared crust. Bake at 375 degrees for 20 minutes. Remove from oven; cool 15 minutes. Combine sour cream, 2 Tablespoons sugar and 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake at 425 degrees for 10 minutes. Cool; chill several hours or overnight.
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