Hershey Bar Cheesecake Recipe

  • Almond Crust
  • 3/4 cup graham cracker crumbs
  • 2/3 cup chopped slivered almonds
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • Cheesecake
  • 1 Hersheys Milk Chocolate Bar (7 ounce broken into pieces
  • 4 packages each) cream cheese, softened (3 ounce pkg)
  • 3/4 cup sugar
  • 2 tablespoons cocoa
  • dash salt
  • 2 Eggs
  • 1/2 teaspoon vanilla
  • Sour Cream Topping
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar. Stir in butter; blend well. Press mixture onto bottom and up side of 8 inch spring-form pan.

CHEESECAKE: Heat oven to 325°F. In top of double boiler over hot, not boiling, water, melt chocolate bar pieces; set aside.

In large mixer bowl, beat cream cheese until light and fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Beat in eggs and vanilla. Add reserved melted chocolate; beat just until blended (do not over beat). Pour batter into almond crust.

Bake 35-40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan; cool to room temperature.

SOUR CREAM TOPPING: In small bowl, stir together sour cream, sugar and vanilla. Spread over cooled cheesecake. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.

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