HERSHEY'S Chocolate Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Butter or margarine

• Baking & Spices

  • 1/2 cup Hershey's cocoa
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 Chocolate crumb crust

• Dairy

  • 3 packages (8 oz each cream cheese
  • 1 can Condensed milk, sweetened

Found on athomewithmyhoney.com

Ingredients

• CHOCOLATE CRUMB CRUST (recipe follows)
• ¼ cup (1/2 stick) butter or margarine
• ½ cup HERSHEYS Cocoa
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 tablespoon vanilla extract

Directions

• Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
• Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
• Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
• Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes 12 servings.