Hershey's Best Loved Chocolate Cheesecake

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 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 Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust. Heat oven to 450°F.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Makes 12 servings

Quick Chocolate Crumb Crust:

Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 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 small microwave-safe bowl. Microwave at High (100%) 30 seconds. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted.


Helpful Tips

To easily crush chocolate wafer cookies, place them in a sealed plastice food storage bag and press with a rolling pin.