My mom made the best Cheesecakes. Family functions were incomplete without them. Although I've had springform pans for about four years, I'd never made the attempt. When Edwards Desserts posted on Twitter that Saturday was National Cheesecake Day, I saw my opportunity and had the perfect recipe.
Hershey's Ultra Chocolate Cheesecake
Ingredients
- MOCHA CRUMB CRUST (recipe follows)
- 3 packages (8 oz. each) cream cheese, softened
- 1-1/4 cups sugar
- 1 container (8 oz.) dairy sour cream
- 2 teaspoons vanilla extract
- 1/2 cup HERSHEY'S Cocoa
- 2 tablespoons all-purpose flour
- 3 eggs
- CHOCOLATE DRIZZLE (recipe follows)
Directions
- Prepare MOCHA CRUMB CRUST. Heat oven to 350°F.
- Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.
- Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings.
MOCHA CRUMB CRUST
1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon powdered instant espresso or coffee
1/3 cup butter, melted
Heat oven to 350°F. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
