Chocolate Cheesecake

2 1/4 c Graham cracker crumbs
1/4 c Sugar
1/2 c Butter or margarine; melted
24 oz Cream cheese
1 tb Flour
1 1/2 c Sugar
4 Eggs
1 c Cocoa

Mix Graham Cracker crumbs, sugar and butter, and press to bottom and sides of 10 or 10-1/2 inch Springform Pan. Warm cream cheese to room temperature. In large bowl, with electric mixer on low to medium speed, beat cheese, flour and sugar until smooth. With mixer at low, add cocoa. Turn mixer to medium, and beat in eggs one-at-a-time. Pour batter into crust. Bake at 350 for 40-45 minutes, until firm at center. Leave in pan, and cool on wire rack. Refrigerate at least 3 hours. Loosen from sides of pan with knife, and remove from pan. Decorate with shaved semi-sweet chocolate and/or fresh mint sprigs.

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