Ultra chocolate cheesecake

 
                         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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