This chocolate-chocolate chip cheesecake is baked in a graham cracker crust.
INGREDIENTS (for 1 servings):
- 1 1/2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup melted butter
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- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
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- 1 (8 ounce) container sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
PREPARATION:
Heat oven to 375 F.
Prepare Graham Crust: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.
Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425 F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.
Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings.