Quick Chocolate Crumb Crust (Recipe follows)
Quick Chocolate Drizzle (recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container (8 ounces) sour cream
2 teaspoons vanilla
1/2 cup Hershey's Cocoa
2 tablespoons all-purpose flour
1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees.
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With a knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
Quick Chocolate Crumb Crust:
Combine 1 cup chocolate graham cracker crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan.
Quick Chocolate Drizzle:
Place 1/2 cup Hershey's semi-sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, or oil) in a small microwave safe bowl. Microwave on high for 30 seconds. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted.