To-Die-For Decadent Chocolate Cheesecake

Preheat oven to 425 degrees F. Wrap a 9 inch springform pan with aluminum foil.

Finely grind graham crackers in processor, add pecans and butter and process until blended. Press into bottom of pan. Set aside.

For Filling: Blend cream cheese, sugar, sour cream and cornstarch in mixer. Add eggs, yolk, flavorings and cocoa and mix until well blended, scraping down sides of bowl occasionally. Pour into crust. Bake cheesecake 10 minutes.

Reduce oven temperature to 325 degrees F and bake cake until sides are set and center is set, about 45 minutes.

Run a small knife around sides of pan to loosen cake. Cool completely on rack. Keep away from drafty areas, as that can cause cracks to form while the cheesecake cools.

Cover, chill for at least 24 hours (48 hours is better). Remove pan sides from cake, cut into wedges and serve.