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Chocolate Cheesecake
Makes 12 servings

 

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Ingredients

  • Chocolate Crumb Crust (recipe below)
  • 1/4 - cup (1/2 stick) butter or margarine
  • 1/2 - cup Hershey's Cocoa
  • 3 - packages (8 ounces each) cream cheese, softened
  • 1 - can (14 ounces) sweetened condensed milk (not evaporated milk)
  • 4 - eggs
  • 1 - Tablespoon vanilla extract

Directions

Prepare Chocolate Crumb Crust. Preheat oven to 300�F.

  1. Place butter in medium microwave-safe bowl.
  2. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
  3. In large bowl, beat cream cheese.
  4. Add cocoa mixture; beat well.
  5. Gradually beat in sweetened condensed milk until smooth.
  6. Add eggs and vanilla; beat well.
  7. Pour batter into prepared pan.
  8. Bake 1 hour and 5 minutes or until set. (Center will be soft.)
  9. Remove pan from oven to wire rack; loosen cake from side of pan.
  10. Cool completely; remove side of pan.
  11. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired.

Chocolate Crumb Crust

Ingredients

  • 6 - Tablespoons butter or margarine
  • 1-1/2 - cups vanilla wafer crumbs (about 45 wafers)
  • 6 - Tablespoons powdered sugar
  • 6 - Tablespoons Hershey's Cocoa

Directions

  1. Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
  2. Microwave at HIGH (100%) 30 seconds or until melted.
  3. Stir in vanilla wafer crumbs (about 45 wafers), powdered sugar and Hershey's Cocoa; blend well. 
  4. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch spring-form pan.

 
 
 
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