1/2 c Butter, softened 16 oz Cream cheese, softened
1 c Sugar, divided 2 Eggs
1/4 ts Salt 2 ts Vanilla extract
1 c Flour, all purpose 1/4 c Hershey Cocoa
1/2 c Hershey’s Chocolate Topping 1/4 c Semi-Sweet Chips, melted
Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with
foil, extending edges over side of pan. In a small mixing bowl, beat
butter, 1/2 cup sugar and salt until smooth. Stir together flour and
cocoa, gradually add butter to mixture, beating until soft dough is
formed. Press dough onto bottom of prepared pan. Beat cream cheese
and remaining 1/2 cup sugar until smooth. Add eggs and vanilla;
blend well. In seperate bowl, mix 1 cup batter with topping,
stirring until well blended.
Pour 1 cup of topping-flavored batter over dough. Stir melted
chocolate into remaining flavored batter; set aside. Gently pour
vanilla batter, 1/4 cup at a time, over flavored batter, Drop
tablespoons of reserved flavored batter over top; gently swirl with
knife or spatula for marbled effect. Bake 35 to 40 minutes or until
cheesecake is firm and top is slightly puffed. Coll completely in
pan on wire rackl refrigerate. To serve, lift from pan using foil
edges; cut into squares. Garnish as desired. About 20 squares.
Yields
20 servings
