2. Crush cinnamon grahams to make 1 cup crumbs; mix crumbs and butter. Press mixture firmly onto bottom of 8-inch springform pan. Bake 8 minutes.
3. Increase oven temperature to 375°F. Beat cream cheese, sugar and cocoa in large bowl until creamy. Add eggs and vanilla, beating until blended; pour over crust. Bake 30 minutes. Carefully spread SPICED TOPPING over cheesecake. Continue baking 15 minutes or until topping is almost set. Loosen cake from side of pan. Cool; remove side of pan. Refrigerate at least 6 hours. Cover; refrigerate leftover cheesecake. 10 to 12 servings.