| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Sugar, divided |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour, all purpose |
| 1/2 |
c |
Hershey's Chocolate Topping |
| 16 |
oz |
Cream cheese, softened |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 1/4 |
c |
Hershey Cocoa |
| 1/4 |
c |
Semi-Sweet Chips, melted |
INSTRUCTIONS
Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with foil,
extending edges over side of pan. In a small mixing bowl, beat butter, 1/2
cup sugar and salt until smooth. Stir together flour and cocoa, gradually
add butter to mixture, beating until soft dough is formed. Press dough onto
bottom of prepared pan. Beat cream cheese and remaining 1/2 cup sugar until
smooth. Add eggs and vanilla; blend well. In seperate bowl, mix 1 cup
batter with topping, stirring until well blended.
Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate
into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4
cup at a time, over flavored batter, Drop tablespoons of reserved flavored
batter over top; gently swirl with knife or spatula for marbled effect.
Bake 35 to 40 minutes or until cheesecake is firm and top is slightly
puffed. Coll completely in pan on wire rackl refrigerate. To serve, lift
from pan using foil edges; cut into squares. Garnish as desired. About 20
squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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