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CHOCOLATE LOVER'S CHEESECAKE




Source of Recipe


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GRAHAM CRUST (recipe follows)
2 pckg (8 oz each) cream cheese, softened
3/4 cup Plus 2 tablespoons sugar, divided
1/2 cup HERSHEY'S Cocoa
2 tsp Vanilla extract, divided
2 Eggs
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 Container (8 oz) dairy sour cream

1 Prepare GRAHAM CRUST. Heat oven to 375°F.
2 Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.
3 Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.
4 Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
5 GRAHAM CRUST: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.