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Refreshing Choco-Orange Cheesecake Recipe


  • 1 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 cups sugar
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 3 packages (8 oz. each) cream cheese
  • 4 eggs
  • 1-1/2 cups dairy sour cream
  • 2 teaspoons orange extract
  • 1 teaspoon grated orange peel
  • 1-1/2 cups Whipped topping
  • Orange wedges


  • 1. Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in small bowl; pat firmly onto bottom of 9-inch springform pan.
  • 2. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or just until chips are melted when stirred.
  • 3. Beat cream cheese and remaining 1-3/4 cups sugar in large bowl; add eggs, one at a time, beating after each addition. Stir in sour cream and orange extract. Stir 3 cups cream cheese mixture into melted chocolate chips; pour into crust. Freeze 10 to 15 minutes until chocolate sets.
  • 4. Heat oven to 325°F. Stir orange peel into remaining cream cheese mixture; gently spread over chocolate mixture.
  • 5. Bake 1 hour 15 minutes or until set except for 3-inch circle in center; turn off oven. Let stand in oven, with door ajar, 1 hour; remove from oven. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish with whipped topping and orange wedges, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.

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