Hershey's Chocolate Cheesecake Recipe

This Hershey’s Chocolate Cheesecake is one of my most favorite desserts to make. Of course who doesn’t love some chocolaty goodness? Then combine that with cheesecake and you get absolute heaven!

The process itself is pretty simple and the recipe uses ingredients that are easy to find. The only downside I found was waiting for the cheesecake to chill all those long hours… After smelling its sweet aroma while it was baking, I just wanted to hurry up and put it in my mouth.~ 😀

Ingredients:

• 1 Cup Oreo Cookie Crumbs (100g)

• ¼ Cup Butter, Melted (50g)

• 3 Packages of Cream Cheese (8 oz./226g each) Softened

• 1 ¼ Cups of Sugar (238g)

• 8 oz. Sour Cream (226g)

• 2 Teaspoons Vanilla Extract (10ml)

• ½ Cup Hershey’s Unsweetened Cocoa Powder

• 2 Tablespoons All Purpose Flour (18g)

• 3 Eggs

• ½ Cup Hershey’s Semi-Sweet Chocolate Chips (87.5g)

• 2 Teaspoons Shortening (8g)

Directions:

1. Combine Oreo cookie crumbs and melted butter; press onto bottom of 9 in. springform pan. Set aside.

2. In a large bowl, beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in flour and add cocoa powder in gradually. Add eggs, one at a time, beating just until well incorporated. Pour mixture into crust.

3. Bake 10 minutes at 450°F. Reduce oven temperature to 250°F and continue baking for 40 minutes. Remove cake to wire rack. Loosen sides with a knife and let cool completely before removing the side of pan.

4. In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave for 30 seconds or until chips have melted, 15 seconds at a time. Stirring after each heating. Drizzle melted chocolate on top of cheesecake.

5. Refrigerate cheesecake 4 to 6 hours. Store covered in refrigerator.

| Makes one 9 inch round cake.