Serve this rich chocolate cheesecake with homemade whipped cream and ripe strawberries for a sweet twist on a decadent dessert. Use HERSHEY’S Cocoa in this chocolate cheesecake recipe to add a truly rich chocolate flavor that will having everyone talking for days.
Prepare Graham Crust. Heat oven to 450°F.
Beat cream cheese, sugar, cocoa, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust.*
Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream and strawberries. Cover; refrigerate leftover cheesecake.
Cheesecake is less likely to crack if baked in a water bath.
Graham Crust: Heat oven to 350°F. Stir together 1-1/4 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup (1/2 stick) melted butter and margarine in medium bowl. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
*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.