Yield: 1 cake
|16 ounces||Cream cheese; softened|
|¾ cup||Sugar; plus...|
|2 tablespoons||Sugar; (divided)|
|½ cup||Hershey's Cocoa|
|2 teaspoons||Vanilla extract; divided|
|1 cup||Dairy sour cream|
|\N \N||Graham Crust (recipe follows)|
|\N \N||Fresh fruit, sliced|
Heat oven to 375 degrees Fahrenheit. In large mixer bowl, beat cream cheese, ¾ cup sugar, cocoa and 1 teaspoon vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425 degrees Fahrenheit. In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon 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. 10 to 12 servings.
Graham Crust: In bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ⅓ cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan.
Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust. Bake and serve as directed.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias