3 pk Cream cheese; softened
-(8 oz. each)
1 c Sugar; divided
1/2 c Dairy sour cream
2 1/2 ts Vanilla extract; divided
3 tb All-purpose flour
3 Eggs
1/4 c Hershey's Cocoa
1 tb Vegetable oil
Chocolate Crumb Crust
- (recipe follows)
Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In
large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2
teaspoons vanilla until smooth. Gradually add flour, blending well.
Add eggs, one at a time, beating well after each addition; set aside.
Stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining
1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend
well. Spoon plain and chocolate batters alternately over prepared
Chocolate Crumb Crust, ending with spoonfuls of chocolate on top;
gently swirl with spatula or knife for marbled effect. Bake 10
minutes. Reduce oven temperature to 250 degrees Fahrenheit; continue
baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes
without opening door. Remove from oven. Loosen cheesecake from side
of pan; cool to room temperature. Refrigerate several hours or
overnight; remove side of pan. Cover; refrigerate leftover
cheesecake. 10 to 12 servings.
Chocolate Crumb Crust
Heat oven to 350 degrees Fahrenheit. In bowl, stir together 1-1/4 cups
vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3
cup Hershey's Cocoa; blend in 1/4 cup (1/2 stick) butter or margarine,
melted. Press mixture onto bottom and 1/2 inch up side of 9-inch
springform pan. Bake 8 minutes; cool completely. 9-inch springform
pan. Bake 8 minutes; cool.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
