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Print this Recipe    Chocolate 28

Ultra Chocolate Cheesecake
Yield: 12 Servings

1 1/4 cup vanilla wafer crumbs
1/4 c sugar
1/4 c Hershey's Cocoa
1 ts powdered instant espresso
1/3 c butter, melted

24 oz cream cheese, softened
1 1/4 cup sugar
1 c dairy sour cream
2 ts vanilla extract
1/2 c Hershey's Cocoa
2 tb all-purpose flour
3 eggs

1/2 c Hershey's semi-sweet chips
2 ts shortening (do not use butter, margarine or oil)

Heat oven to 350F. In medium bowl, stir together crumbs, sugar,
cocoa and instant espresso. 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.

In small microwave-safe bowl, place 1/2 cup Hershey's semi-sweet
chocolate chips and 2 teaspoons shortening (do not use butter,
margarine or oil). Microwave at HIGH (100%) 30 seconds, stir. If
necessary, microwave at HIGH an additional 15 seconds at a time,
stirring after each heating, just until chips are melted and mixture
is smooth.

Heat oven to 350F. In large bowl, beat cream cheese and sugar until
fluffy. Add sour cream and vanilla, beat until blended. Add cocoa
and flour, beat until blended. Add eggs; beat well. Pour into crust.
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. Drizzle topping over top. Refrigerate 4 to 6 hours.
Cover, refrigerate leftover cheesecake. 12 servings.


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