1. Prepare MOCHA CRUMB CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.
3. Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. Makes 12 servings.
MOCHA CRUMB CRUST
1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon powdered instant espresso or coffee
1/3 cup butter, melted
Heat oven to 350°F. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.