Many moons ago, I bought a Hershey’s chocolate cookbook. You see, I used to bake all the time when the girls were younger. This particular recipe was my brother’s favorite. I used to make it for him for his birthday all the time. I decided to surprise him and I made it for our Christmas Eve dinner at his home. Also, this recipe is one of those “Danger Zone” recipes, so again, enter at your own risk!
- Graham cracker crust (recipe follows)
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup sugar, divided
- 1/2 cup dairy sour cream
- 2-1/2 teaspoons vanilla extract, divided
- 3 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup HERSHEY’S Cocoa
- 1 tablespoon canola oil
Prepare Graham Cracker Crumb Crust.
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/4 cup melted butter
Pour the crushed graham cracker and sugar in a 9 in springform pan. Add the melted butter and form a crust by pressing on the bottom and up the sides of the pan. Set aside.
Preheat oven to 400.
Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Definitely a hit with everyone on Christmas Eve, especially my baby brother.