4.6/5
(8 Votes)
Ingredients
- CRUST:
- 3 pkg. cream cheese, softened
- 1 1/4 c. sugar
- 1 container (8oz) sour cream
- 2 tsp. vanilla
- 1/2 c. Hershey's cocoa
- 2 tbsp. flour
- 3 eggs
- 1 c. chocolate wafer crumbs
- 1/4 stick butter or margarine.
- DRIZZLE:
- 1/2 c. Hershey's semi-sweet chips
- 2 tsp. shortening
Preparation
Step 1
Prepare crust. Combine chocolate crumbs and butter, press onto bottom of 9" springform pan. Heat oven to 450. Beat cream cheese and sugar till blended well. Add sour cream and vanilla; beat till blended. Beat in cocoa and flour. Add eggs, one at a time; beat till blended. Pour into crust.
Bake 10 mins. Reduce oven temp to 250; continue baking 40 mins. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side pan. Prepare DRIZZLE: Place chips and shortening in small microwave safe bowl. Microwave 30 seconds. If necessary, microwave an additional 15 secs at a time, stirring in between. Drizzle over top. Refrigerate 4-6 hrs. Store covered in fridge.