Chocolate Cheesecake with Spiced Topping
|16||cinnamon grahams (2-1/2 in. square each)||3 tablespoons||butter or margarine, melted||2 packages||cream cheese, softened (8 oz. each)||3/4 cup||sugar||1/3||HERSHEY'S Cocoa||2||eggs||1 teaspoon||vanilla extract||SPICED TOPPING (recipe follows)|
- 1. Heat oven to 350°F.
2. Crush cinnamon grahams to make 1 cup crumbs; mix crumbs and butter. Press mixture firmly onto bottom of 8-inch springform pan. Bake 8 minutes.
3. Increase oven temperature to 375°F. Beat cream cheese, sugar and cocoa in large bowl until creamy. Add eggs and vanilla, beating until blended; pour over crust. Bake 30 minutes. Carefully spread SPICED TOPPING over cheesecake. Continue baking 15 minutes or until topping is almost set. Loosen cake from side of pan. Cool; remove side of pan. Refrigerate at least 6 hours. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
1 cup (8 oz.) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Dash ground nutmeg
In small bowl, stir together all ingredients until well blended.