Recipe Station

Here's everything you need. Note that you need a springform pan for this recipe to turn out right.

Ingredients to Gather:

•  CHOCOLATE CRUMB CRUST (recipe follows)
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup HERSHEY'S 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 To Follow:

Start by preparing the chocolate crumb crust. To do this, melt 6 tablespoons of either butter or margarine. Place the margarine in a medium-sized microwave safe bowl and heat on high for 30 seconds or until the butter is completely melted. Then:

Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan

Next, heat your oven to 300 degrees Fahrenheit. Melt the butter in a medium-sized microwave safe bowl and heat at high for between 30 to 45 seconds or until the butter is completely melted. Next, add the cocoa and stir until smooth. Now, take a large bowl and beat the cream cheese and then add the cocoa mixture. Once that's thoroughly combined, slowly beat in the condensed milk. After this is smooth, add the eggs and vanilla and beat and then pour the finished batter into a pan. Next, bake for 1 hour 5 minutes or until the cheesecake is set. Keep in mind that the center will still be soft. When it's done, take the pan out and place it on a wire cooling rack. Loosen the cake from one side of the springform pan and once it's cooled, remove this side of the pan.

And that's it! Gourmet-quality chocolate cheesecake that's so easy even a beginner cook can make it. If you have any leftovers (which we doubt) you can cover and refrigerate until you're ready to use. This recipe makes 12 servings, but with so much decadent chocolate flavor, they may not last long!

Article Source: Hershey's