| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cakes, Cheese, Desserts |
12 |
Servings |
INGREDIENTS
|
|
—Chocolate Crumb Crust— |
| 1 |
c |
Vanilla wafer crumbs (about 30 wafers) |
| 1/4 |
c |
Confectioner's sugar |
| 1/4 |
c |
Hershey's cocoa |
| 1/4 |
c |
Butter or margarine, melted -Cheesecake— |
| 3 |
pk |
(8 oz) cream cheese, softened |
| 1 |
c |
Sugar, divided |
| 1/2 |
c |
Sour cream |
| 2 1/2 |
ts |
Vanilla extract, divided |
| 3 |
tb |
All-purpose flour |
| 3 |
|
Eggs |
| 1/4 |
c |
Hershey's Cocoa |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Prepare Chocolate Crumb Crust; set aside. Directions to make Chocolate
Crumb Crust: Heat oven to 350 degrees. In medium bowl stir together crumbs,
confectioner's sugar and cocoa. Stir in butter. Press mixture onto bottom
and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
Directions to make filling: Heat oven to 450 degrees. In large mixer bowl
combine cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla;
beat on medium speed until smooth. Gradually add flour; blend well. Add
eggs and beat well; set aside. In small bowl combine cocoa and remaining
1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups of
cream cheese mixture; blend well. Spoon plain and chocolate mixtures
alternately into cooled crust, ending with dollops of chocolate on top.
Swirl gently with metal spatula or knife to marble. Bake 10 minutes.
Without opening over door, decrease temperature to 250 degrees and continue
to bake 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes
without opening door. Remove from oven; loosen cake from side of pan. Cool
completely. Cover; chill.
Recipe by: Hershey's Fabulous Desserts Cookbook Posted to MC-Recipe Digest
V1 #571 by hister@juno.com (Iris E. Dunaway) on Apr 15, 1997
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