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Double Chocolate Cheesecake Recipe

Things You'll Need

  • QUICK CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 container (8 oz.) dairy sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • 1-1/2 cups sweetened whipped cream

How to Make

  • 1. Prepare crust. Heat oven to 450°F.
  • 2. Combine cream cheese, sugar and flour; beat on medium speed of mixer until well blended. Beat in cocoa, sour cream, vanilla and almond extract until blended. Add eggs, one at a time, beating on low speed just until blended. Pour into crust.
  • 3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 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. Garnish with whipped cream. Store covered in refrigerator. Makes 12 servings.
  • QUICK CHOCOLATE CRUMB CRUST: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press onto bottom of 9-inch springform pan.