3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.   Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

Yield:

Calories:

Fat:

Fiber: