Combine 1 cup of chocolate wafer crumbs and ¼ cup of butter or margarine; press onto bottom of 9-inch springform pan.
3 pkgs. Cream cheese, softened
1¼ cups sugar
1 8oz. container dairy sour cream
2 teaspoon vanilla
½ cup HERSHEY’S cocoa (no substitutes)
2 tablespoons all-purpose flour
Preheat oven to 450° F
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 at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 40 minutes. Remove from oven to wire rack. Loosen cake from side of pan with knife. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours before serving. Store covered in refrigerator.
Drizzle: ½ cup Semi-Sweet chocolate chips and 2 teaspoons
of shortening (DO NOT use butter, margarine,
spread, or oil) in a small microwave-safe bowl.
Microwave at HIGH for 30 seconds or just until
chips are melted. Drizzle over top of cake.
File #R177 – D4 – C6