---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Creamy Chocolate Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       1 c  Finely crushed pretzels
            =salted or unsalted
       1 tb Sugar
     1/3 c  Butter or margarine; melted
      16 oz Cream cheese; softened
       1 c  Sugar
     1/3 c  Hershey’s european style
            -cocoa
       2    Eggs
       8 oz Dairy sour cream
       2 ts Vanilla extract
  
   Recipe by: www.hersheys.com
   Heat oven to 350 degrees Fahrenheit. In medium bowl, stir
   together crushed pretzels, 1 tablespoon sugar and butter.
   Press mixture onto bottom of 9-inch springform pan. Bake 8
   minutes; cool slightly. In large mixer bowl, beat cream
   cheese until smooth and creamy. Gradually beat in 1 cup
   sugar and cocoa. Add eggs, one at a time, beating well
   after each addition. Stir in sour cream and vanilla; blend
   well. Pour batter over crust. Bake 35 minutes. Turn off
   oven; leave cheesecake in oven 20 minutes without opening
   door. Remove from oven. With knife, loosen cake from side
   of pan. Cool completely; remove side of pan. Cover;
   refrigerate. Garnish as desired. Cover; refrigerate
   leftover cheesecake. 10 to 12 servings.
   
   Creamy Chocolate Cheesecake Squares:
   Double ingredients above for pretzel crust. Press mixture
   firmly on bottom of buttered 13x9x2-inch baking pan. Bake
   as directed. Prepare cheesecake using recipe above. Bake 35
   minutes or until edges are set (edges may crack slightly).
   Remove from oven. Cool completely in pan on wire rack.
   Cover; refrigerate. JMHershey’s is a registered trademark
   of Hershey Foods Corporation. Recipe may be reprinted
   courtesy of the Hershey Kitchens.
  
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