COCOA CHEESECAKE
FILLING:
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. + 2 tbsp. sugar, divided
1/2 c. Hershey's cocoa
2 tsp. vanilla extract, divided
2 eggs
1 c. dairy sour cream
GRAHAM CRACKER CRUST:
1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/3 c. melted butter
9" springform pan
Heat oven to 375 degrees. 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 crust. Bake 20 minutes. Remove from oven; cook 15
minutes. Increase oven temperature to 425 degrees.
In small bowl, stir together sour cream, remaining 2 tablespoons sugar
and remaining 1 teaspoon vanilla until smooth; spread evenly over top. Bake 10
minutes; remove from oven. Loosen cheesecake from rim of pan; cool to room
temperature. Refrigerate several hours or overnight; remove rim of pan.
Garnish, as desired. Cover; refrigerate leftovers.
marilyn
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