---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cocoa Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
      16 oz Cream cheese; softened
     3/4 c  Plus 2 tablespoons sugar; di
            -vided
     1/2 c  Hershey’s cocoa
       2 ts Vanilla extract; divided
       2    Eggs
       8 oz Dairy sour cream
            Graham crust (recipe
            -follows)
            Fresh fruit; sliced
  
   Recipe by: www.hersheys.com
         Heat oven to 375 degrees Fahrenheit. In large mixer
   bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1
   teaspoon vanilla until well blended. Add eggs; blend well.
   Pour batter into prepared Graham Crust. Bake 20 minutes.
   Remove from oven; cool 15 minutes. Increase oven
   temperature to 425 degrees Fahrenheit.
         In small bowl, stir together sour cream, remaining 2
   tablespoons sugar and remaining 1 teaspoon vanilla until
   smooth; spread evenly over top of cheesecake. Bake 10
   minutes; remove from oven. Loosen cheesecake from side of
   pan; cool to room temperature. Refrigerate several hours or
   overnight; remove side of pan. Garnish with fresh fruit.
   Cover; refrigerate leftover cheesecake. 10 to 12 servings.
   
   Graham Crust: In bowl, combine 1 1/2 cups graham cracker
   crumbs, 1/3 cup sugar, and 1/3 cup melted butter or
   margarine. Press mixture onto bottom and halfway up side of
   9-inch springform pan.
   Variation:
   Chocolate Lover’s Cheesecake: Prepare batter as directed
   above; stir 1 cup Hershey’s Semi-Sweet Chocolate Chips into
   batter before pouring into crust. Bake and serve as
   directed. JMHershey’s is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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