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Hershey's Chocolate Cheesecake - Thailand 1 Dollar Meals
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–+ servings

Hershey's Chocolate Cheesecake

This recipe was given to me by my sister and is from an old Hershey Easy Bake recipe card. I made this on 29 Sep 2019, and the family and I, thoroughly enjoyed this cheesecake. The flavor was beyond expectation, and is a easy recipe to prepare as well. Highly recommended.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

For the Crust

  • 1 cup Oreo cookies, crushed, 15 cookies
  • 1/4 cup butter, melted, (1/2 stick)
  • 1 springform pan, 9 inch

For the Chocolate Filling

  • 3 packages Cream cheese, 8 oz / 250 g packages, room temperature
  • 1 1/4 cups sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 2 tablespoons all purpose flour
  • 3 eggs

For the Chocolate Drizzle

  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons butter

Instructions
 

  • Preheat your oven to 230 C (450 F). Assemble your springform pan.
  • Add the cookies to your food processor and pulverize until they are crumbs. Melt the butter in your microwave. Add the crumbs to a mixing bowl, add the butter, mix until combined.
  • Pour the crumb mixture into the springform pan and tamp down to make an even layer. Set the pan aside.
  • In a mixing bowl, beat together the cream cheese and butter until smooth. Then add the sour cream and vanilla and mix in.
  • Add the cocoa powder and flour, beat together.
  • Add the eggs one at a time, mix in until just blended.
  • Pour into the prepared pan. Bake for 10 minutes then reduce the heat to 120 C (250 F) and bake for another 40 minutes.
  • Remove from the oven and place on a wire rack, loosen the cake from the side of the pan with a knife.
  • Allow the cake to cool completely.
  • After the cake is cooled completely, remove the springform side.
  • Prepare the drizzle by microwaving the chocolate chips and butter for 30 seconds, then in 15 second intervals until fully melted, stirring after each time microwaving. Or melt some almond bark in the microwave (this is what I did) for the drizzle.
  • Drizzle the chocolate on the cake. Cover and place the cake in the fridge for 4 to 6 hours before serving.
  • Slice, serve, and enjoy.

Notes

Low cost per serving in the US using a store brand cream cheese, in Thailand, this would be High cost per serving.
Variant: 1. Use a store bought chocolate crumb crust. 2. Use almond bark for the drizzle.
Adapted from a Hershey's recipe card.