Rich Chocolate Cheesecake

Serve this rich chocolate cheesecake with homemade whipped cream and ripe strawberries for a sweet twist on a decadent dessert. Use HERSHEY’S Cocoa in this chocolate cheesecake recipe to add a truly rich chocolate flavor that will having everyone talking for days.

Ingredients

3 packages

cream cheese(8 oz each), softened

1 1/4 cups

sugar

1/3 cup

HERSHEY'S Cocoa

1/2 cup

dairy sour cream

2 tsps

vanilla extract

1 Tbsp

all-purpose flour

3

eggs

sweetened whipped cream

sliced strawberries

Directions

Prepare Graham Crust. Heat oven to 450°F.

2

Beat cream cheese, sugar, cocoa, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust.*

3

Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan.

4

Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream and strawberries. Cover; refrigerate leftover cheesecake.

Graham Crust: Heat oven to 350°F. Stir together 1-1/4 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup (1/2 stick) melted butter and margarine in medium bowl. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.