Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 1/2 cup HERSHEY'S Cocoa
- 3 pckg (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 4 Eggs
- 1 tbsp Vanilla extract
Chocolate Crumb Crust
6 tablespoons butter or margarine in medium microwave-safe bowl 1-1/2 cups vanilla wafer crumbs (about 45 wafers) 6 tablespoons powdered sugar 6 tablespoons HERSHEY'S Cocoa
Directions
- Prepare CHOCOLATE CRUMB CRUST.
- Heat oven to 300 °F.
- Microwave at HIGH (100%) 30 seconds or until melted.
- Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
- Place butter in medium microwave-safe bowl.
- Microwave at HIGH (100%) 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.
- 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.
- Garnish as desired.