source: Hershey Foods Corporation, Easy to Bake, Easy to Make
Ingredients
3 packages of cream cheese, softened
1 and 1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup Hershey’s cocoa
2 tablespoons all-purpose flour
3 eggs
quick chocolate crumb crust
quick chocolate drizzle
Directions
Prepare quick chocolate crumb crust. Heat oven to 450 degrees.
To make this Hershey’s Best Loved Chocolate Cheesecake, start by beating the cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one data time; beat just until blended. Pour into crust.
Bake for 10 minutes. Reduce oven temperature to 250 degrees; continue baking for 40 minutes. Remove from oven to wire rack. With a knife, loosen the cake from the side of the pan. Cool completely; remove the side of the pan. Prepare quick chocolate drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
Quick Chocolate Crumb Crust for the Hershey’s Best Loved Chocolate Cheesecake
Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto the bottom of a 9-inch springform pan. Makes 1 (9-inch) crust.
Quick Chocolate Drizzle
Place 1/2 cup Hershey’s semi-sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, spread, or oil) in a small microwave-safe bowl. Microwave at high (100%) 30 seconds. If necessary, microwave at high for 15 seconds, stirring after each heating, just until chips are melted.
makes 12 servings
Helpful Hint:
Place chocolate wafer cookies in a sealed plastic food storage bag and press with a rolling pin to easily crush them.
Also, try: Black Forest Cheesecake recipe