1. Prepare CORN FLAKE CRUMB CRUST. Increase oven temperature to 375°F
2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until fluffy. Add eggs; beat well. Pour into prepared crust.
3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake 10 minutes or just until set. Cool; refrigerate several hours or overnight. 10 to 12 servings.
CORN FLAKE CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups gluten-free corn flake crumbs, 1/3 cup sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
Always read labels of each ingredient to ensure that they are gluten free prior to use.