"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hershey Bar Cheesecake Recipe

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This recipe for Hershey Bar Cheesecake, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rochelle Ramirez
Added: Friday, January 28, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup graham cracker crumbs
2/3 cup chopped walnuts
2 Tbsp. sugar
1/4 cup melted butter
1 (8 oz) bar milk chocolate
4 (3 oz) packages cream cheese, softened
3/4 cup sugar
2 Tbsp. unsweetened cocoa powder
Dash salt
2 eggs
1/2 tsp vanilla
1/2 cup sour cream
2 Tbsp. sugar
1/2 tsp vanilla

Directions:
Directions:
NUT CRUST: Mix graham crackers, walnuts, 2 Tbsp. sugar. Add the 1/4 cup melted butter. Mix well. Press crumb mixture into bottom and sides of 8-inch spring form pan.
Melt chocolate bar in top of double boiler over hot water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt. Add to cream cheese mixture. Beat in eggs and vanilla. Add melted chocolate bar. Beat just until blended. Do not overbeat. Pour into Nut Crust. Bake at 325 for 40 minutes. Without opening door, turn off oven. Cool in oven for 30 minutes, and then remove. Cool in refrigerator 8 hours. Serve garnished with Sour Cream Topping and chopped nuts.
SOUR CREAM TOPPING: Combine sour cream, 2 Tbsp. sugar and 1/2 tsp. vanilla. Blend well.

Personal Notes:
Personal Notes:
My personal preference is to cut the chocolate down and use whipped cream for the topping instead of the sour cream mix.

 

 

 

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