HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE

HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE image

Yield 12

Number Of Ingredients 12

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QUICK CHOCOLATE CRUMB CRUST:
Place 1/2 cup Hershey's semi sweet chocolate chips and 2 tsp. shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at high 30 seconds. If necessary, microwave at high an additional 15 seconds at a time stirring after each heating, just until chips are melted.
CHEESECAKE:
3 packages cream cheese softened
1 1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 tsp. vanilla extract
1/2 cup Hershey's cocoa
2 Tbsp. All purpose flour
3 eggs
QUICK CHOCOLATE DRIZZLE
Place 1/2 cup Hershey's semi sweet chocolate chips and 2 tsp. shortening ( do not use butter, margarine, spread or oil) in a small microwave safe bowl. Microwave at high for 30 seconds. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Steps:

Prepare quick chocolate crumb crust. Heat oven to 450 degree. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degree, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick chocolate drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.