Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch spring-form pan.

In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring-form pan.

In a large bowl, mix cream cheese with sugar until smooth.

Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours; this prevents cracking.

Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.