HERSHEY CHOCOLATE BAR CHEESECAKE RECIPES

Steps:

• cheesecake: Preheat oven to 325 degrees. Line a 10 inch round baking pan with aluminum foil with the edges of foil hanging over the sides of the pan. Spray the foil with non-stick cooking spray. In large bowl, beat cream cheese, sugar and vanilla at medium speed with a mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate. Pour batter into pan. Bake for 45 minutes, or until the top just starts to turn golden. Let the cheesecake cool completely in the pan on a wire rack. Cover and chill for 4 hours. chocolate cake: Preheat oven to 350 degrees. Grease and flour two 10 inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water. Pour the batter, which will be thin, into pans. Bake 30 - 35 minutes or until wooden toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans to wire racks and cool completely. chocolate frosting: Melt butter then stir in the cocoa. Alternate adding in powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. assemble: Spread a layer of frosting on top of one chocolate cake. Grab the edges of foil to remove cheesecake from pan. Peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes. Spread chocolate frosting on top of the cheesecake layer. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with chocolate chips. Garnish with melted chocolate and whipped topping, if desired.