Cocoa Cheesecake

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Title: Cocoa Cheesecake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

16 oz Cream cheese; softened
3/4 c Plus 2 tablespoons sugar; di
-vided
1/2 c Hershey's cocoa
2 ts Vanilla extract; divided
2 Eggs
8 oz Dairy sour cream
Graham crust (recipe
-follows)
Fresh fruit; sliced

Recipe by: www.hersheys.com
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. JMHershey's is a registered trademark of Hershey
Foods Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

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