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Chocolate Lover's Cheesecake Recipe

Things You'll Need

  • GRAHAM CRUST (recipe follows)
  • 2 packages (8 oz. each) cream cheese, softened
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/2 cup HERSHEY'S Cocoa
  • 2 teaspoons vanilla extract, divided
  • 2 eggs
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 container (8 oz.) dairy sour cream

How to Make

  • 1. Prepare GRAHAM CRUST. Heat oven to 375°F.
  • 2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.
  • 3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.
  • 4. Bake 10 minutes. 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. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • GRAHAM CRUST: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.