Rich chocolate cheesecake

Dec. 12, 2012 10:04am Contributed by Hershey's Foodservice Just in time for Valentine's Day, nothing says romance like velvety chocolate cheesecake. Advertisement INSTRUCTIONS CRUST–Stir together wafer crumbs, confectioners' sugar, cocoa and butter. Press about 12 ozs. of the mixture into the bottom and 1 in. up the sides of nine 9-in. springform pans. Bake for 8 minutes at 350°F. Cool slightly. FILLING–Beat cream cheese until fluffy. Slowly add granulated sugar, vanilla and sour cream, beating until smooth. Add cocoa and flour; beat until blended. Add eggs; beat just until blended. Spread 2 lbs. 11 ozs. batter into each prepared crust. Bake for 10 minutes at 425°F. Reduce heat to 225°F; bake for 40 to 50 minutes until set. Remove from the oven and loosen the cake from the sides of the pan with a knife. Cool completely before removing the pans. Keep cheesecakes refrigerated. Yield: 9 cheesecakes