CHOCOLATE FESTIVAL CHEESECAKE
Yield: 12 servings
CHOCOLATE CRUMB CRUST (recipe follows) 3 pkgs (8 oz each) cream cheese, softened 1 1/4 cups Sugar 1/2 cup Dairy sour cream 1/4 cup HERSHEY'S Cocoa 2 tsp Vanilla extract 2 tbsp All-purpose flour 3 Eggs Assorted fresh fruit, sliced (optional) Sweetened whipped cream or whipped topping (optional)
Prepare CHOCOLATE CRUMB CRUST. Heat oven temperature to 450F. Combine cream cheese, sugar, sour cream, cocoa and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 30 minutes. (Cheesecake may not be set in center.) 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. Cool to room temperature; remove side of pan. Refrigerate several hours before serving. Garnish with chocolate curls or sliced fruit and whipped cream, if desired. Cover; refrigerate leftover cheesecake.
10 to 12 servings.
CHOCOLATE CRUMB CRUST:
Heat oven to 350F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool
Source : Dallas Morning News Recipe Of The Day Mailer