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
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-
Yields
1 Cake