Hersheys Special Dark Chocolate Layered Cheesecake Recipes

"HERSHEY'S"TRIPLE LAYER CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Prepare Chocolate Crumb Crust:.
• Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
• Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake 8 minutes. Then cool.
• Prepare Cheesecake:.
• Beat cream cheese and sugar in large bowl until smooth.
• Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
• Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
• *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
• Pour butterscotch mixture into cooled crust.
• Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
• Stir together remaining batter with melted white chips*; stir until smooth.
• Pour over chocolate layer.
• Bek 55-60 minutes or until center of cheesecake is almost set.
• Remove from oven to wire rack.
• With knife, immediately loosen cake from side of pan.
• Cool to room temperature.
• Prepare Triple Drizzle - Optional:.
• Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Repeat procedure with the two other chips.
• Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
• Refrigerate until cold, about 3 hours.
• Cover; refrigerate, leftover cheesecake.

HERSHEY®'S SPECIAL DARK® CHOCOLATE LAYERED CHEESECAKE

Steps:

• Heat oven to 350 degrees F. Prepare CHOCOLATE CRUMB CRUST: Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
• Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
• Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.
• Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.
• Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
• Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake.