Hershey's Special Dark Chocolate Layered Cheesecake

By AnneS

MAKES 10-12 SERVINGS.

Ingredients

• CHOCOLATE CRUMB CRUST (recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 4 eggs
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups (12 oz. package) Hershey's Special Dark chocolate chips, divided
• 1/2 teaspoon shortening (do not use butter, margarine, spreads, or oil)
• CHOCOLATE CRUMB CRUST
• 1 1/2 cups vanilla wafers (about 45 wafers), smash to crumbs
• 1/2 powdered sugar
• 1/4 cup Hershey's cocoa
• 1/4 cup (1/2 stick) butter, melted
• Stir together the vanilla wafer crumbs, powdered sugar, and cocoa. Stir in the melted butter. Press the mixture onto the bottom and 1 1/2-inches up the sides of a 9-inch springform pan.

Details

Adapted from pinterest.com

Preparation

Step 1

1. Prepare CHOCOLATE CRUMB CRUST. Preheat oven to 350 degrees.

2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla, and salt, beating until well blended; set aside.

3. Set aside 2 Tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH for 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.

4. Gradually blend 1 1/2 cups cheesecake batter into melted chocolate; spread 2 cups chocolate mixture into prepared crust.

5. Blend another 2 cups plain cheesecake batter into remaining chocolate mixture; spread over first layer. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

6. Bake 50 to 55 minutes, or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH for 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over the top of the cheesecake. Cover; refrigerate several hours until cold. Cover and refrigerate leftover cheesecake.