•Hershey’s chocolate crumb crust (recipe follows)
•3 packages (8 ounces each) of cream cheese, softened.
•1 cup of sugar, divided.
•½ cup of dairy sour cream
•2 ½ teaspoons of vanilla extract, divided
•3 tablespoons of all purpose flour
•3 eggs
•¼ cup hershey’s cocoa
•1 tablespoon of vegetable oil
-Prepare Hershey’s chocolate crumb crust. Increase over temperature to 450 degrees. In large mixer bowl on a medium speed of electric mixer, beat cream cheese, ¾ cup sugar, sour cream and 2 teaspoons vanilla until smooth. Gradually add flour, beating well. Add eggs, one at a time, beating well after each addition. In medium bowl, stir together cocoa and remaining ¼ cup of sugar. Add oil, remaining ¼ cup of sugar. Add oil, remaining ½ teaspoon of vanilla and 1 ½ cups cream cheese mixture; blend well. Spoon plain and chocolate batters alternately into prepared crust, ending with spoonfuls of chocolate batter; gently swirl with knife for marble affect. Bake 10 minutes. Without opening door, reduce oven temperature to 250 degrees; continuing baking 30 minutes. Turn off oven; without without opening door; leave cheesecake in over for 30 minutes. Remove from oven to wire rack, With knife, immediately loosen cheesecake from side of pan; cool completely. Refrigerate for several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake
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