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Cocoa Cheesecake Recipe

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This recipe for Cocoa Cheesecake, by , is from Hein Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Catrina Hein

Category:
Category:

Ingredients:  
Ingredients:  
2 packages (8oz. each) cream cheese, softened
¾ cup plus 2 T. sugar, divided
½ cup Hershey’s Cocoa
2 t. vanilla extract, divided
2 eggs
Graham Crust (recipe follows)
1 cup (8 oz.) dairy sour cream
Fresh fruit, sliced

Directions:
Directions:

Preheat oven to 375degree F. In large mixer bowl, beat cream cheese, ¾ cup sugar, cocoa and 1 t. vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425 degrees F. In a small bowl, stir together sour cream, remaining 2 T sugar and remaining 1 t. vanilla until smooth; spread evenly over top of cheesecake. Bake10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake. Makes 10 – 12 servings


Graham Crust
In a bowl, combine 1½ cups graham cracker crumbs,⅓cup sugar and ⅓ melted butter or margarine. (I used butter.) Press mixture onto bottom and halfway up sides of a 9-inch springform pan.

Personal Notes:
Personal Notes:
Chocolate Lover’s Cheesecake Variation: Prepare batter as directed above; stir 1 cup Hershey’s Semi-Sweet Chocolate Chips into the batter before pouring into crust. Bake and serve as directed. (I add the chocolate chips.)

 

 

 

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