HERSHEY'S Spreads Chocolate Cheesecake

By carvalhohm2

Ingredients

• CRUMB CRUST (recipe follows)
• 3 packages (8 oz. each) cream cheese , softened
• 1-1/4 cups (13-oz. jar) HERSHEY'S Spreads Chocolate , divided
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Details

Adapted from hersheys.com

Preparation

Step 1

1. Heat oven to 350°F. Prepare CRUMB CRUST.

2. Beat cream cheese, 1 cup chocolate spread and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla and salt. Pour into prepared crust.

3. Bake 55 to 60 minutes or until almost set.* Remove from oven to wire rack. With knife, immediately loosen cake from side of pan.

4. Place remaining 1/4 cup chocolate spread in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until smooth. Drizzle over top of cheesecake. Cool completely.

5. Cover; refrigerate several hours or until chilled. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CRUMB CRUST: Heat oven to 350°F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl. Blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up sides of 9-inch springform pan. Bake 8 minutes; cool.

* Cheesecakes are less likely to crack if baked in a water bath.