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Grand Finale Cheesecake Recipe

Things You'll Need

  • ALMOND GRAHAM CRUST (recipe follows)
  • 1 (6 oz.) HERSHEY'S SYMPHONY Milk Chocolate Bar or HERSHEY'S SYMPHONY Milk Chocolate Bar with Almonds & Toffee Chips, broken into pieces
  • 4 packages (3 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons HERSHEY'S Cocoa
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)

How to Make

  • 1. Prepare ALMOND CRUST. Heat oven to 325°F.
  • 2. Place chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is melted and smooth when stirred; set aside. Beat cream cheese in large bowl until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared crust.
  • 3. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • ALMOND GRAHAM CRUST: Stir together 3/4 cup graham cracker crumbs, 2/3 cup finely chopped slivered almonds and 2 tablespoons sugar in medium bowl. Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and up side of 8-inch springform pan or round pan with removable bottom.