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Heat oven to 325 degrees.
In a small bowl, combine crust ingredients and mix well.
Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
Bake crust for 10 minutes then remove.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
Reduce oven to 300 degrees.
In a large bowl, blend the cream cheese, sugars, cocoa and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Add the sour cream and vanilla extract. Beat on low speed until well combined.
Put a little bit of the filling in the bottom of the crust. Press the doughnuts into the bottom of the cheesecake.
Pour remaining filling into the springform pan and spread over the doughnuts. The pan will be very full.
Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 35-40 minutes.
Turn off heat and leave cheesecake in oven with door closed for 20 minutes.