HERSH'S Chocolate Cheesecake

By yolo80

YUM-O!!!

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Ingredients

CHOCOLATE CRUMB CRUST (recipe follows)
6 tablespoons butter or margarine
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
6 tablespoons powdered sugar
6 tablespoons HERSH'S Cocoa
Cheesecake
1/4 cup (1/2 stick) butter or margarine
1/2 cup HERSH'S Cocoa
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract

Details

Servings 12
Level of difficulty Easy
Preparation time 15mins
Cooking time 65mins
Cost Average budget

Preparation

Step 1

Heat oven to 350°F.

Step 2

Prepare CHOCOLATE CRUMB CRUST.

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

Step 3

Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

Step 4

Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

Step 5

Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.

"Sometimes a girl's gotta have some chocolate!"