Chocolate Swirled Chocolate Chip Cheesecake

Make a new tradition with this swirled chocolate chip cheesecake, made with cocoa, cream cheese and chocolate chips.

Ingredients

	Amount Per Serving	% DV *
Calories	370
Calories from Fat	230
Total Fat	26 g	40% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	100 mg	33% DV
Sodium	250 mg	10% DV
Total Carbohydrates	34 g	11% DV
Dietary Fiber	1.0 g	4% DV
Sugars	24 g
Protein	5 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

370

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

250 mg

10% DV

Total Carbohydrates

34 g

11% DV

Dietary Fiber

1.0 g

4% DV

Sugars

24 g

Protein

5 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	370
Calories from Fat	230
Total Fat	26 g	40% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	100 mg	33% DV
Sodium	250 mg	10% DV
Total Carbohydrates	34 g	11% DV
Dietary Fiber	1.0 g	4% DV
Sugars	24 g
Protein	5 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

370

Calories from Fat

230

Total Fat

26 g

40% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

250 mg

10% DV

Total Carbohydrates

34 g

11% DV

Dietary Fiber

1.0 g

4% DV

Sugars

24 g

Protein

5 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

1/2 cup butter or margarine (1 stick) , softened

1-1/4 cups sugar , divided

1/4 teaspoon salt

1 cup all-purpose flour

1/4 cup HERSHEY'S Cocoa

2 packages cream cheese (8 oz. each) , softened

2 eggs

2 teaspoons vanilla extract

1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate , divided

Directions

1. Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.

2. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.

3. Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.

4. Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.