Heat oven to 375 degrees Fahrenheit. In large mixer bowl, beat cream
cheese, 3/4 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 1 1/2 cups graham cracker crumbs, 1/3 cup
sugar, and 1/3 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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