Chocolate Forest Cheesecake
| Trial Size | Food Service Size | Ingredients |
|
1 (9") cheesecake 10 to 12 servings |
3 (9") cheesecakes 30 to 36 servings |
CHOCOLATE CRUMB CRUST
| 3 Tbsp | 4-1/2 oz | Butter or margarine |
| 3/4 cup | 2-1/4 cups (10 oz) | Vanilla wafer crumbs |
| 3 Tbsp | 2/3 cup (2-1/4 oz) | Powdered sugar |
| 3 Tbsp | 2/3 cup (2 oz) | HERSHEY'S Cocoa |
| 1/4 cup | 3/4 cup (4-1/2 oz) | HERSHEY'S Semi-Sweet Chocolate Chips, 4000 ct. |
CHEESECAKE FILLING
| 1/4 cup | 3/4 cup (6 oz) | Butter or margarine |
| 1/2 cup | 1-1/2 cups (6 oz) | HERSHEY'S Cocoa |
| 3 (8 oz) pkgs | 4 lbs 8 oz | Cream cheese, softened |
| 1-1/3 cups | 4 cups (1 lb 10 oz) | Sweetened condensed milk |
| 3 whole | 9 whole (15 oz) | Eggs |
| 2 tsp | 2 Tbsp (1 oz) | Vanilla extract |
CHOCOLATE TOPPING
| 1 cup | 3 cups (1 lb 2 oz) | HERSHEY'S Semi-Sweet Chocolate Chips |
| 1/2 cup | 1-1/2 cups (12 oz) | Whipping cream |
CHERRY PIE TOPPING
| 1-1/2 cups | 4-1/2 cups | Cherry pie filling |
| 1/4 tsp | 3/4 tsp | Almond extract |
Directions
1. Heat oven to 300°F (convection oven: 275°F).2. Prepare CHOCOLATE CRUMB CRUST: Grease bottom of three (Trial size: one) 9-inch springform pan(s). Place butter or margarine in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted. Stir in vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and HERSHEY'S Semi-Sweet Chocolate Chips, blend well. Press 1 cup (about 7 oz.) crumb mixture onto bottom of each prepared pan. About 3 cups crumbs.
3. Prepare CHEESECAKE FILLING: Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes (Trial size: 1 minute) or until melted. Stir in HERSHEY'S Cocoa until smooth; set aside. 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 6 cups (about 3 lbs.) filling into each prepared crust.
4. Bake 50 to 65 minutes (convection oven: 40 to 50 minutes) or until set.* Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
5. Prepare CHOCOLATE TOPPING: Place HERSHEY'S Semi-Sweet Chocolate Chips and whipping cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes (Trial size: 1 minute) or just until chips are melted and mixture is smooth when stirred. Cool slightly. Spread 1 cup (about 10 oz.) over top each cheesecake. Refrigerate several minutes or until topping set. About 3 cups topping.
6. Prepare CHERRY PIE TOPPING: Stir together cherry pie filling and almond extract. Spread 1-1/2 cups (about 14 oz.) cherry mixture over each cheesecake. Cover; refrigerate several hours. Just before serving, with knife, loosen cheesecake from side of pan; remove side of pan. Cover; refrigerate leftover cheesecakes.
*Cheesecakes are less likely to crack if baked in a waterbath.