Ultra Chocolate Cheesecake

By melissawelch

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)

Preparation

Step 1

1. Prepare MOCHA CRUMB CRUST. Heat oven to 350°F.

2. In large bowl, beat cream cheese and sugar until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.

3. 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
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. In medium bowl, stir together crumbs, sugar, cocoa and instant espresso. 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: In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). 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.