Dutch Chocolate Cheesecake

1 cup chocolate graham cracker crumbs.
1/4 cup butter, melted
3 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
1/2 cup Hershey's Dutch Cocoa Powder (any flavor will work)
1 (8 ounce) container sour cream
1 1/2 teaspoon vanilla extract
3 eggs

Chocolate Crumb Crust
Combine graham cracker crumbs and melted butter; press into bottom of 9-inch springform pan.

Cheesecake
Combine cream cheese and flour. Beat well on medium speed. Add in cocoa, sour cream, sugar and vanilla extract; mix until blended. Add eggs one at a time, mixing in between each egg. Beat on low speed until blended. Pour mixture over crumb crust in springform pan. Bake at 425 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for 40 minutes.

Remove from oven, and place on cooling rack for approximately 1 hour.

Refrigerate for several hours until well chilled. Drizzle chocolate sauce (or any flavor) over the top of the cheesecake and top with strawberries, raspberries or whipped cream.