Need a dessert to keep everyone happy? Try this decadent brownie sundae cheesecake. With hot fudge, a cookie crust and chewy brownie bites, it's got more than enough HERSHEY'S Chocolate to keep chocolate fanatics happy. Sophisticated and easy, it's worth calling dibs on a second slice.
Prepare brownie recipe using recipe below or your own favorite recipe.
Bake the brownie one day and have ready to use in the cheesecake the next day.
Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. *Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Chocolate Crumb Crust:
Heat oven to 350°F. combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
*Cheesecakes are less likely to crack if baked in a waterbath.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.