HERSHEY'S COCOA CHEESECAKE RECIPE RECIPES

Steps:

• CHOCOLATE CRUMB CRUST: Place butter in medium microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted. Stir in vanilla wafer crumbs, powdered sugar and cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1 inch up the sides of a 9-inch springform pan.
• CHEESECAKE: Place butter in medium microwave-safe bowl. Microwave at HIGH 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
• Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
• Bake 1 hour and 5 minutes or until set in a preheated 300º oven. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake.

Steps:

• Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
• In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
• In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
• In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
• Pour batter into prepared baking pan.
• Beat ingredients together until smooth. Pour over brownie batter and evenly spread on top.
• Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Remove from oven and immediately top with full size Hershey bars. Let melt and spread evenly. Cool completely.