Cocoa cheesecake

Yield: 1 cake

Measure Ingredient
16 ounces Cream cheese; softened
¾ cup Sugar; plus...
2 tablespoons Sugar; (divided)
½ cup Hershey's Cocoa
2 teaspoons Vanilla extract; divided
2 \N Eggs
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. 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. 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 Submitted By KAREN MINTZIAS On 09-30-95

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