Chocolate Cheesecake

Ingredients

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• ¼ cup (½ stick) butter or margarine
• ½ cup Hershey's cocoa
• 3 pkg (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 tbsp vanilla extract

Chocolate crumb crust

• 6 tablespoons butter or margarine in medium microwave-safe bowl
• 1½ cups vanilla wafer crumbs (about 45 wafers)
• 6 tablespoons powdered sugar
• 6 tablespoons Hershey's cocoa

Procedures

1. Heat oven to 300°F.

Chocolate crumb crust

1. Microwave butter or margarine at high (100%) 30 seconds or until melted.
2. Mix with rest of crust ingredients.
3. Press mixture onto bottom and ½ inch to 1-inch up side of 9-inch spring-form pan.

Filling

1. Place butter in medium microwave-safe bowl.
2. Microwave at high (100%) 30 to 45 seconds or until melted.
3. Stir in cocoa until smooth; set aside.
4. Beat cream cheese in large bowl.
5. Add cocoa mixture; beat well.
6. Gradually beat in sweetened condensed milk until smooth.
7. Add eggs and vanilla; beat well.
8. Pour batter into prepared pan.
9. Bake 1 hour and 5 minutes or until set.
10. Remove pan from oven to wire rack; loosen cake from side of pan.
11. Cool completely; remove side of pan.
12. To serve, garnish as desired.
13. Cover; refrigerate leftover cheesecake.
14. Garnish as desired.