HERSH'S Chocolate Cheesecake

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YUM-O!!!

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  • 12
  • Easy
  • 15 mins
  • 65 mins
  • 720 mins
  • Average budget

Ingredients

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 6 tablespoons butter or margarine
  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 tablespoons powdered sugar
  • 6 tablespoons HERSH'S Cocoa
  • Cheesecake
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 cup HERSH'S Cocoa
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 4 eggs
  • 1 tablespoon vanilla extract

Preparation

Step 1

Heat oven to 350°F.

Step 2

Prepare CHOCOLATE CRUMB CRUST.

Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

Step 3

Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

Step 4

Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

Step 5

Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.

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"Sometimes a girl's gotta have some chocolate!"

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