Cocoa Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

16 oz. cream cheese, softened
3/4 cup plus 2 tbsp. sugar, divided
1/2 cup Hershey's Cocoa
2 tsp. vanilla extract, divided
2 eggs
1 cup dairy sour cream

Graham cracker crust
Fresh fruit, sliced

INSTRUCTIONS

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

Heat oven to 375°F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 tsp. vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham cracker crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F.

In small bowl, stir together sour cream, remaining 2 tbsp. sugar and remaining 1 tsp. vanilla 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.

CHEF COMMENTS

Variation: Chocolate Lover's Cheesecake

Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust.

Recipe reprinted courtesy of the Hershey Kitchens.

Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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