HERSHEY'S Chocolate Cheesecake

The family will love this dense chocolate cheesecake with a CHOCOLATE CRUMB CRUST. Surprise your family by serving with your family's favorite garnish.

Ingredients

	Amount Per Serving	% DV *
Calories	490
Calories from Fat	320
Total Fat	36 g	55% DV
Saturated Fat	20 g	100% DV
Trans Fat	1 g
Cholesterol	175 mg	58% DV
Sodium	370 mg	15% DV
Total Carbohydrates	36 g	12% DV
Dietary Fiber	2.0 g	8% DV
Sugars	28 g
Protein	10 g
Vitamin A		25% DV
Vitamin C		2% DV
Calcium	0 mg	15% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

490

Calories from Fat

320

Total Fat

36 g

55% DV

Saturated Fat

20 g

100% DV

Trans Fat

1 g

Cholesterol

175 mg

58% DV

Sodium

370 mg

15% DV

Total Carbohydrates

36 g

12% DV

Dietary Fiber

2.0 g

8% DV

Sugars

28 g

Protein

10 g

Vitamin A

25% DV

Vitamin C

2% DV

Calcium

0 mg

15% DV

Iron

15% DV

	Amount Per Serving	% DV *
Calories	490
Calories from Fat	320
Total Fat	36 g	55% DV
Saturated Fat	20 g	100% DV
Trans Fat	1 g
Cholesterol	175 mg	58% DV
Sodium	370 mg	15% DV
Total Carbohydrates	36 g	12% DV
Dietary Fiber	2.0 g	8% DV
Sugars	28 g
Protein	10 g
Vitamin A		25% DV
Vitamin C		2% DV
Calcium	0 mg	15% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

490

Calories from Fat

320

Total Fat

36 g

55% DV

Saturated Fat

20 g

100% DV

Trans Fat

1 g

Cholesterol

175 mg

58% DV

Sodium

370 mg

15% DV

Total Carbohydrates

36 g

12% DV

Dietary Fiber

2.0 g

8% DV

Sugars

28 g

Protein

10 g

Vitamin A

25% DV

Vitamin C

2% DV

Calcium

0 mg

15% DV

Iron

15% DV

CHOCOLATE CRUMB CRUST (recipe follows)

1/4 cup butter or margarine (1/2 stick)

1/2 cup HERSHEY'S Cocoa

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

1 can sweetened condensed milk (not evaporated milk) (14 oz.)

4 eggs

1 tablespoon vanilla extract

Directions

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes 12 servings.

CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.