Hershey's Best Loved Chocolate Cheesecake

Makes 12 servings

Quick Chocolate Crumb Crust (recipe follows)

3 packages (8 ounces each) cream cheese,
softened
1-1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup Hershey's Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust. Heat 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 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. 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 1/4 cup (1/2 stick) butter or margarine;

press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust

Quick Chocolate Drizzle

Place 1/2 cup Hershey's Special Dark
Chocolate Chips or Hershey's Semi-Sweet
Chocolate Chips and 2 teaspoons shortening
(do not use butter, margarine, spread or oil)

In small microwave-safe bowl, microwave at medium (50%) 30 seconds.

If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after

each heating, just until chips are melted.