Chocolate Cheesecake

By luvmybuttonsnbows

To easily crush chocolate wafer cookies, place them in a sealed plastic food storage bag and press with a rolling pin.

Ingredients

• Quick chocolate crumb crust
• 3 pkgs. cream cheese, softened
• 1 1/4 c. sugar
• 1 container (8 oz.) sour cream
• 2 tsp. vanilla
• 1/2 c. Hershey's cocoa
• 2 tbsp. all-purpose flour
• 3 eggs
• Quick Chocolate Drizzle

Preparation

Step 1

Prepare Quick Chocolate Crumb Crust. Heat oven to 450°. 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 min. Reduce oven temperature to 250°; continue baking 40 min. 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 c. butter or margarine; press onto bottom of 9-inch springform pan. QUICK CHOCOLATE DRIZZLE: Place ½ cup Hershey's semi-sweet chocolate chips and 2 tsp. shortening (do not use butter. margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.