| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Cakes, Desserts | 1 | Cake | |
INGREDIENTS
| 16 | oz | Cream cheese; softened |
| 3/4 | c | Sugar; plus… |
| 2 | tb | Sugar; (divided) |
| 1/2 | c | Hershey's Cocoa |
| 2 | ts | Vanilla extract; divided |
| 2 | Eggs | |
| 1 | c | Dairy sour cream |
| Graham Crust (recipe follows) | ||
| Fresh fruit, sliced |
INSTRUCTIONS
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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