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Creamy Chocolate Cheesecake


1 cup finely crushed pretzels - (salted o, r unsalted)
1 tbsp sugar
1/3 cup butter or margarine, melted
16 oz cream cheese, softened
1 cup sugar
1/3 cup european style cocoa (hershey s)
2 eggs
1 cup dairy sour cream
2 tsp vanilla extract

Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together
crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto
bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In
large mixer bowl, beat cream cheese until smooth and creamy.
Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time,
beating well after each addition. Stir in sour cream and vanilla;
blend well. Pour batter over crust. Bake 35 minutes. Turn off oven;
leave cheesecake in oven 20 minutes without opening door. Remove from
oven. With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Cover; refrigerate. Garnish as desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.

Creamy Chocolate Cheesecake Squares

Double ingredients above for pretzel crust. Press mixture firmly on
bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare
cheesecake using recipe above. Bake 35 minutes or until edges are set
(edges may crack slightly). Remove from oven. Cool completely in pan
on wire rack. Cover; refrigerate.

Hershey s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias


Servings: 1



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