Yield: 12 Servings
|1¼ cup||Vanilla wafer crumbs|
|¼ cup||Hershey's Cocoa|
|1 teaspoon||Powdered instant espresso|
|⅓ cup||Butter; melted|
|24 ounces||Cream cheese; softened|
|1 cup||Dairy sour cream|
|2 teaspoons||Vanilla extract|
|½ cup||Hershey's Cocoa|
|2 tablespoons||All-purpose flour|
|½ cup||HERSHEY'S Semi-Sweet Chips|
MOCHA CRUMB CRUST
*(do not use butter, margarine or oil in CHOCOLATE DRIZZLE.) Prepare MOCHA CRUMB CRUST. Heat oven to 350øF. In large bowl, beat cream cheese and sugar until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust. Bake 50 to 55 minutes or until set.
Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings.
MOCHA CRUMB CRUST:
Heat oven to 350øF. In medium bowl, stir together crumbs, sugar, cocoa and instant espresso. Add butter; stir until well blended.
Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE DRIZZLE: In small microwave-safe bowl, place ½ cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias