Ultra Chocolate Cheesecake

* Exported from MasterCook *

ULTRA CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MOCHA CRUMB CRUST-----
1 1/4 c Vanilla wafer crumbs
1/4 c Sugar
1/4 c Hershey's Cocoa
1 t Powdered instant espresso
1/3 c Butter -- melted
-----FILLING-----
24 oz Cream cheese -- softened
1 1/4 c Sugar
1 c Dairy sour cream
2 ts Vanilla extract
1/2 c Hershey's Cocoa
2 tb All-purpose flour
3 Eggs
-----CHOCOLATE DRIZZLE-----
1/2 c HERSHEY'S Semi-Sweet Chips
2 ts Shortening*

*(do not use butter, margarine or oil in CHOCOLATE
DRIZZLE.)

Prepare MOCHA CRUMB CRUST. Heat oven to 350øF. In
large bowl, beat cream cheese and sugar until fluffy.
Add sour cream and vanilla; beat until blended. Add
cocoa and flour; beat until blended. Add eggs; beat
well. Pour into crust. Bake 50 to 55 minutes or until
set. Remove from oven to wire rack. With knife, loosen
cake from side of pan . Cool completely; remove side
of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top.
Refrigerate 4 to 6 hours. Cover; refrigerate leftover
cheesecake. 12 servings.

MOCHA CRUMB CRUST:

Heat oven to 350øF. In medium bowl, stir together
crumbs, sugar, cocoa and instant espresso. Add butter;
stir until well blended. Press mixture firmly onto
bottom and 1-inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.

CHOCOLATE DRIZZLE: In small microwave-safe bowl, place
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2
teaspoons shortening (do not use butter, margarine or
oil). Microwave at HIGH (100%) 30 seconds; stir. If
necessary, microwave at HIGH an additional 15 seconds
at a time, stirring after each heating, just until
chips are melted and mixture is smooth.

[Hershey's is a registered trademark of Hershey Foods
Corporation.] [Recipe may be reprinted courtesy of the
Hershey Kitchens.]

Meal-Master recipe format courtesy of Karen Mintzias



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