Ingredients Jump to Instructions ↓

  1. 16 oz 454g Cream cheese - softened

  2. 3/4 cup 148g / 5 1/5oz Sugar - plus...

  3. 2 tablespoons 30ml Sugar - (divided)

  4. 1/2 cup 55g / 1.9oz Hershey's Cocoa

  5. 2 teaspoons 10ml Vanilla extract - divided

  6. 2 Eggs

  7. 1 cup 237ml Dairy sour cream Graham crust - (recipe follows) Fresh fruit - sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 375F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon 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 425F. In small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread evenly over top of cheesecake. Bake 10 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.

  2. to 12 servings. Graham Crust: In bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch Springform pan. Variation: Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust. Bake and serve as directed.


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