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VAL'S HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE

INGREDIENTS:

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
3 eggs

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.

2 comments:

Cheryl said...

Whose recipe is this?

MARY B said...

Rachel
sounds good i think i'll try it