Hershey's Cocoa Cheesecake

Graham Crust (recipe follows)
2 packages (8 ounces each) cream cheese softened
3/4 cup plus 2 tablespoons sugar, divided
1/2 cup Hershey's Cocoa
2 teaspoons vanilla extract, divided
2 eggs
1 container (8 ounces) dairy sour cream
Fresh fruit, sliced

Prepare Graham Crust. Heat oven to 375°F.

Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust.

Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F.

Stir together sour cream, remaining 2 Tablespoons sugar and remaining 1 teaspoon vanilla in small bowl until smooth; spread evenly over top of cheesecake.

Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.

Makes 10 to 12 servings


Graham Crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cups sugar and 1/3 cup melted butter or margarine in small bowl. Press mixture onto bottom and halfway up side of 9-inch springform pan.

Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's semi-sweet chocolate chips into batter before pouring into crust. Bake and serve as directed.