Combine crust ingredients and press evenly into the bottom of a 9" springform pan. Then bake at 350°F for 10 minutes. Remove from oven and set aside.
Reduce the oven temperature to 300°F.
Using a mixer, beat the cream cheese until smooth, then gradually beat in the sugar and then the cocoa, until fluffy. Add the vanilla and then beat in the eggs, one at a time.
Place the springform pan onto a baking sheet, then pour filling over crust. Bake until center is firm, about 1 hour.
Run knife along sides of pan and let cool.